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.
3,906
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: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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: Nantes Tourton, Rolled chestnut and apple brioche, Kouign-amann brioche, Lemon and grated apple tart, Plum and almond panna cotta, ... All
PearsPears: You can check-out other recipes which use it, like for example: Pear compote , Tarte Bourdaloue, Pear and lime meringue pie, Sautéed pears with custard and orange syrup , Pear tart with almond cream, ... All
Other recipes you may also like
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
322K4.0 1 hour 11 min. February 21th 2011
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
299K4 2 hours 30 min. July 4th 2018
Baked apples from St Aubin le Vertueux
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).
229K 24.2 1 hour 7 min. February 21th 2011
4 pears salad with vanilla
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
199K4.2 37 min. February 21th 2011
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.
312K5 50 min. July 30th 2021
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-08-21)

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