Marguerite D'anjou Pear Cake
photo by Lauren H-C
- Ready In:
- 1hr 20mins
- 1 1⁄2 lbs pears, which should be nice and soft, peeled, cored and sliced into 1/2-inch-3/4-inch chunks
- 1⁄2 lemon, zest and juice
- 1 tablespoon brandy
- 1⁄4 cup unsalted butter
- 1⁄2 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 cup sugar
- 1 tablespoon sugar
- 3 egg whites, beaten
- Preheat oven to 350Ëš Fahrenheit. Line the bottom of a 9"-round springform pan with parchment paper, then grease the bottom and sides of the pan. Set on a baking sheet and set aside.
- In a large bowl, stir together the pear chunks, lemon zest and juice and brandy. Set aside.
- Over medium heat in a large saucepan, melt the butter, being careful not to let it brown. Remove from the heat and stir in the flour, baking powder and sugar. Gradually stir in the egg whites (or two whole eggs). Fold in the pears and any accumulated juices then pour batter in the prepared cake tin. Bake in the middle of the oven for 50 minutes, or until a cake tester comes out clean.
- Cool the cake in its tin for a few minutes, then turn out and serve warm.
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RECIPE SUBMITTED BY
My favorite activities are reading, knitting, cooking and eating. I have a Traditional British Food blog that often features both reading and knitting, as well (also movies, music and other cultural phenomena).