Sunken Pear Cake
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 14) |
Ingredients
- 150 g butter, soft
- 150 grams sugar
- 3 egg (s)
- 300 grams flour
- 3 teaspoons baking powder
- 1 tablespoon cocoa powder
- 1 pinch (s) cinnamon
- 1 pinch (s) nutmeg
- 125 ml milk
- 1 tablespoon rum
- 100 g walnuts, rouhly chopped
- 100 g chocolate, chopped
- g 1,000 pear (s), aromatic
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Mix the fat with sugar until foamy, beat in the eggs. Mix flour with baking powder, cocoa and spices, sieve, mix in alternately with milk and rum. Finally pull the nuts and chocolate underneath. Peel the pears, remove the core, cut in half and drizzle with lemon juice. Fill the dough into a 26 - 28 cm large, greased springform pan. Lightly press in the pear halves. Bake at 180 degrees for 45 minutes.
- Serve covered with powdered sugar. Makes a fluffy, chocolaty pear cake with a very light Advent taste, which also goes well with the rest of the season (you can also use vanilla sugar or pulp instead of the mentioned spices!).
- Important: the pears must be really aromatic, preferably Williams Christ!
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