Gateau fondant aux poires : (Moist Pear Cake)
- Ready In:
- 1hr 10mins
- In a large bowl, beat sugar, 2 eggs and a pinch of salt until mixture becomes"foamy" and forms a"ribbon" when removing the whisk.
- Add the flour and baking powder, and then thin out the batter with the milk and oil.
- Heat oven to 350°F (180°C) Butter and flour a 9 or 10-inch cake pan.
- Pour half of the batter into the pan.
- Peel the pears and remove the seeds, then cut into strips.
- Place the pear strips on the batter.
- Then pour the remaining batter over the pears.
- Bake 30 minutes.
- Meanwhile, prepare the topping as follows: Melt the butter in a sauce pan over a low flame.
- Beat the egg and sugar in a bowl until well mixed.
- Add the metled butter.
- After 30 minutes, take the cake from the oven.
- Pour the topping over the cake, and then continue baking another 20 minutes.
- Sprinkle with slivered almonds, if desired.
- Let cool before removing from pan.
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This cake worked out fine, but I had to make quite a few adjustments. First, when I was part way through the recipe, I noticed milk mentioned in the steps but not the ingredients. I had to improvise so I added just enough milk to make what I thought looked like a good thickness of batter, about 2 tablespoons. Then I realised the amount of batter was not nearly enough to fill a 9-10 inch pan (maybe a result of not knowing how much milk to use), so I used an 8 inch pan. I only ended up using about half the pears, and that did two layers over the cake. Finally, the melted butter mixture proved to be way too much for the cake. I only got about half of it on, before it overflowed the pan. I poured a bit off and baked for another twenty minutes, which worked fine. As I said, the end result was actually a pleasing cake but I think that was more down to a bit of luck and baking experience (so I could improvise) than the directions here. This recipe really needs to be clarified.
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I'm an American living in France these past 20+ years. I am a wife, mother, English teacher (in a French high school), vegetarian, big-time history buff, small-time whisky enthusiast, amateur baker, and expert procrastinator. When I'm not finding creative solutions to put things off that really shouldn't be, I can be found in my kitchen baking treats for my family. I used to bake using cake mixes and such, until I moved to France, where decent mixes are nowhere to be found (or cost a small fortune if you do find them). So if I wanted an American-style dessert, I had no choice but to make it from scratch using French ingredients. Yum! Baking quickly became my favorite hobby and I henceforth banned all mixes from my kitchen!