feed me sweet
Recipe: pear cake with cardamom
We still have to wait a little while for the new season of Heel Holland Bakt with new fumbling home bakers. In the meantime, we’ll simply keep baking with the new Heel Holland Bakt Appeltaart baking book. The baking book is packed with delicious recipes featuring apples (and pears!), such as this summery pear cake with cardamom and pomegranate seeds, to bake at home.
door Lauretta Baarends
How to make the pear cake with cardamom
1. PREPARATION
- Preheat the oven to 180 °C. Line the springform pan with baking paper and grease the sides.
2. MAKE THE CAKE BATTER
- For the cake batter, put the margarine and granulated sugar in a mixing bowl or the bowl of a stand mixer and beat for approximately 5 minutes until light and pale. Then add the eggs one at a time; only add the next egg once the previous one has been fully incorporated. Add the flour, almond flour, baking powder, cardamom and salt and mix well. Finally, add the Turkish yoghurt and mix until smooth.
3. BAKE THE PEAR CAKE
- Peel 2 pears, remove the cores and cut the pears into long wedges. Pour the batter into the springform pan, arrange the pears in a fan shape on top of the batter and press them down gently. Bake the cake for approximately 40 minutes until golden brown and done, or until a skewer inserted into the centre comes out dry and clean. Leave the cake to cool out of the pan on a wire rack.
4. MAKE THE GARNISH
- Meanwhile, peel the third pear, remove the core and cut the pear into long wedges. Fry the pear in the butter in a frying pan until beautifully golden brown. Then add 1 tablespoon of sugar and caramelise the pear strips all over. If you like, you can add some extra cardamom. Leave the pear to cool on baking paper. Once the pear cake has cooled, spoon some yoghurt on top and arrange the caramelised pear on it in a fan shape. Sprinkle with some pomegranate seeds for colour and texture.
Title: Heel Holland Bakt Appeltaart
Price: €22,50
Publisher: Kosmos
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