🫓 Pears Cake
🛒 INGREDIENTS FOR A 22 CM DIAMETER ZIPPER MOLD
Williams pears 760 g
Flour 00 225 g
Cane sugar 170 g
Very soft butter 120 g
Eggs (about 2 medium) 110 g
Whole milk 100 g
Rum 15 g
Lemon juice ½
Baking powder for cakes 8 g
👨🍳 Preparation
To prepare the pear tart, wash the pears and dry them. Then, without peeling them, remove the stem and base, divide them in half and remove the core with the help of a small knife.
Cut them into thin slices (less than half a centimetre). In a bowl, combine the sliced pears and 50 g of brown sugar. Squeeze the juice from half a lemon and wet the pear slices. Mix and also add the rum, then keep aside. Move on to the dough: pour 100 g of brown sugar into a bowl, add the very soft butter.
Work with the whisk for a couple of minutes, then add the eggs one at a time.
Combine the sifted flour and baking powder in the bowl, then always work with the whisk
and when the flour and baking powder are almost completely absorbed, pour in the milk too. Work again with the whisk to obtain a homogeneous mixture without lumps. Take 1/3 of the pears and keep it aside;
pour the remaining 2/3 of pears into the mixture and mix. Grease a 22 cm diameter and 6.5 cm high springform pan and pour the mixture.
Decorate with the pear slices kept aside (22-23); sprinkle the surface with the remaining 20 g of brown sugar and cook in a preheated static oven at 180° on the central shelf for 30 minutes. Subsequently, without opening the oven, set the cooking for another 30 minutes in ventilated mode, always at 180°. Remove the pear cake from the oven and let it cool completely before unmolding it.
Mix the icing sugar with ½ teaspoon of cinnamon and sprinkle the pear cake with it before serving.
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