If you are not big on baking or you are just lazy like me, then this cake is for you.
As we wrap up 2016, I decided to reflect on all the things that I accomplished this year. I told myself that instead of writing down New Year’s resolutions (that I’ll realistically never accomplish), I would focus on the things that I have already started and take it a notch further.
One of the things that I am pretty proud of this year is starting this blog. Yes, I only post every 2 months or so but I never started this for fame or success because let’s face it, success means commitment and hard work and I… well I am lazy. This blog was imagined to be recollection of the food I have made, an illustration of the recipes that I imagined in my head before going to sleep and my personal reward from spending hours prepping, photographing and editing everything. I take such pleasure in photographing and editing the images. Honestly I think I do this only for the photography, that’s probably why this may be the most that I have ever written on a blog post.
Anyway, I digress. I am not a very “cake” person. I don’t usually bake and even when I do, it’s usually the simplest of affairs. Just like this cake. I actually had some organic pears that were getting overripe and I was wondering what to do with them.
I found this recipe on the excellent Mimi Thorisson’s blog. This is a light, airy and delicious cake. And it can be prepped and cooked in less than an hour. The only edits I made were the lemon zest and the blueberries. The lemon zest gave the cake a delicious smell and worked really well with the pear and blueberries.
After tasting the cake, I felt that a bit of alcohol like some rhum or cointreau would really complement it. It would just give it that extra oomph. Yum!
This cake base will also work very well with other fruits such apples, apricots or fresh figs. I am inspired to try this again with a pear & cardamom combo. Hmm…
For a 24 cm cake
You will need:
- 3 eggs
- 150 g caster sugar
- 150 g plain flour, sifted
- 30 g corn starch (Maizena)
- 1 pinch salt
- 1 tsp baking powder
- 90 g butter (slightly melted)
- 2 ripe pears
- zest from 2 organic lemons
- 1/2 cup blueberries
- 2 Tbsp of rhum or cointreau (optional)
- Icing sugar
- Whipped cream or ice cream (optional)
- A few blueberries (optional)
- Pre-heat the oven 180°C.
- Beat the eggs and sugar until light and fluffy.
- Sift the flour, corn starch, salt and baking powder together.
- Add the butter to the eggs and sugar mixture. Beat well. Fold in the blueberries and the lemon zest.
- Incorporate the flour mix to the liquid and stir well until the batter is smooth.
- Line a 24 cm cake pan with parchment paper, and pour in the batter.
- Peel the skin off the pears, cut in chunks and drop them evenly on the cake, gently pushing down each piece of pear. Even if the chunks stick out of the cake, leave them as they will all blend in.
- Bake for 30 minutes. Leave to cool before serving.
- When cool sprinkle some icing sugar on the cake and decorate with some blueberries. Serve with whipped cream or ice cream on the side.