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Saturday, July 16, 2016

Italian pear cake

How to make Italian pear cake recipe - Preparation time: approx. 30 minutes (plus baking time)

Makes 20 slices

300 g butter
400 g flour
160 g sugar
1 egg
1 egg yolk
pinch of salt
1 kg ripe pears
100 g raisins
50 ml dessert wine
50 g pine kernels
big pinch of ground cinnamon
1 tsp icing sugar
flour for the work surface
butter for the baking tin

Cut 250 g butter into flakes and combine with the flour, 100 g sugar, egg, egg yolk and salt to make a shortcrust pastry. Wrap in cling film and store in a cold place for 30 minutes.

Wash and peel the pears, core them and cut into dice. Pour boiling water onto the raisins, drain and soak in the dessert wine. Roast the pine kernels in a frying pan without fat.

Stir the raisins in wine with the pine kernels, the rest of the sugar, the rest of the butter and cinnamon until smooth. Then add the diced pears.

Pre-heat the oven to 180 °C (Gas Mark 4). Roll out two-thirds of the pastry on a floured work surface and use to line a greased springform (28 cm diameter), raising the sides to make a rim.

Pour the filling over the pastry. Roll out the rest of the pastry to the size of the springform and put it on top to cover the filling. Prick the pastry top with a fork several times.

Bake in the oven for about 1 hour. Leave to cool and dust with icing sugar.

Italian pear cake recipe
Italian pear cake recipe
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