Dijonnaise pear cake


Dijonnaise pear cake
This moist cake with a pear-dijonnaise centre is made with a "moelleux" batter. The pears are cooked first in blackcurrant-flavoured crème de cassis.
3,495
Grade this recipe:

Last modified on: January 30th 2022

Keywords for this recipe:CakeMoistMoelleuxPearsBlackcurrantDijon
You will need:

How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
24 min.1 hour 20 min.1 hour 44 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 10 min.
Dijonnaise pear cake : Photo of step #1

The blackcurrant poached pears

Peel 4 Pears, cut lengthways into 4 (or 8) and remove the core.

Stage 2 - 2 min.
Dijonnaise pear cake : Photo of step #2
Put into a saucepan, scatter 10 g Vanilla sugar over and mix well.

Stage 3 - 10 min.
Dijonnaise pear cake : Photo of step #3
Cover and leave to cook gently on low heat for 10 minutes.

Stage 4 - 1 min.
Dijonnaise pear cake : Photo of step #4
Add 250 ml Blackcurrant liqueur to the pear juice now accumulated in the pan.

Stage 5 - 30 min.
Dijonnaise pear cake : Photo of step #5
Leave uncovered to poach for about 30 minutes until the liquid in the pan has reduced by around half and the pears are reaching "confit" stage.

Leave to cool, then drain, but keep the juice.

Stage 6 - 3 min.
Dijonnaise pear cake : Photo of step #6

Assembling the cake

Preheat the oven to 390°F (200°C).

Butter a loaf tin, then pour in half the moelleux batter.

Stage 7 - 4 min.
Dijonnaise pear cake : Photo of step #7
Carefully arrange the drained pears in a tightly-packed and even layer.

Stage 8 - 2 min.
Dijonnaise pear cake : Photo of step #8
Pour the remaining moelleux batter on top.

Stage 9 - 2 min.
Dijonnaise pear cake : Photo of step #9
Stand the tin(s) on a baking sheet, cut a split along the top of each cake if possible...

Stage 10 - 40 min.
Dijonnaise pear cake : Photo of step #10
...and bake for 30 to 40 minutes.

Stage 11
Dijonnaise pear cake : Photo of step #11
Turn out while still hot and leave to cool on a wire rack.
Remarks
The quantity of crème de cassis is only a guide. You will need enough to just about cover the pears.

And to drink?

And to drink?
Keeping
1 or 2 days in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
620 Kcal or 2,596 Kj20 gr281 gr54 gr
31 %8 %27 %8 %
Per 100 g
Energetic valueProteins CarbohydratesFats
47 Kcal or 197 Kj2 gr21 gr4 gr
2 %1 %2 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For : 3.93 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
"Moelleux" cake batter"Moelleux" cake batter: You can get more informations, or check-out other recipes which use it, for example: Little cakes with a chocolate and hazelnut centre, ... All
Blackcurrant liqueurBlackcurrant liqueur: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant sorbet for Edith, Pears in red wine with blackcurrant , ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Apple Strudel, Santiago Cake, Chocolate muffins, Plum and almond panna cotta, Framboisier, ... All
PearsPears: You can check-out other recipes which use it, like for example: Fruit salad, Fresh fruit in sabayon, Pear and lime meringue pie, Sautéed pears with custard and orange syrup , Yvetot Douillons, ... All
Other recipes you may also like
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
311K5 50 min. July 30th 2021
Little apple turnovers with almonds and raisins
Little apple turnovers with almonds and raisins
These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are...
278K3.8 1 hour 31 min. September 11th 2018
Puff or flaky pastry (pâte feuilletée)
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...
408K 64 2 hours 45 min. January 19th 2011
Beans with tomatoes
Beans with tomatoes
Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.
181K4.1 1 hour 55 min. February 21th 2011
Cucumber and salmon salad
Cucumber and salmon salad
For this summer salad: slices of cucumber, morsels of smoked salmon, diced avocado and a little tuna, dressed in a herb mayonnaise.
156K4.6 28 min. August 15th 2010
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-07-10)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page