Pear, maple syrup and cinnamon cake

Pear, maple syrup and cinnamon cake

At last another cake! This time with pears. Even though in Italy cakes like this one are absolutely common, what make this one different, and not typically Italian, is the maple syrup, an ingredient which is not often used in the Italian cusine. In this recipe the maple syrup is used for cooking the pears, giving them more sweetness and a sticky texture. Thanks to the maple syrup, once cooked, the top of the cake is almost caramelised, and the contrast between the soft pears and the crunchy sugar is delicious. You have to try it!

The recipe comes from Nigel Slater’s cook book, Tender Volume II, but I have made a few modifications. I have increased the amount of pears, although I think that it can be still increased to 700g. The butter used for the dough should be at room temperature, therefore it is better to take it out of the fridge before you start preparing the pears.

PEAR, MAPLE SYRUP AND CINNAMON CAKE

Ingredients:

for the pears:

550 g pears
20 g butter
1 teaspoon ground cinnamon
1 vanilla pod
4 tablespoons maple syrup


for the dough:

100 g soften butter
50 g golden caster sugar
50 g muscovado sugar
150 g plain flour
1 teaspoon backing powder
50 g ground almonds
3 large eggs
2 tablespoons milk

Peel and core the pears and chop them into small cubes. Put them into a shallow pan with the butter, cinnamon and a split vanilla pod. Cook for 20 minutes over a moderate heat with the lid on. Stir a couple of times to avoid them burning. Pour in the maple syrup and let the mixture bubble up. You should obtain a juicy, sticky mixture with lots of liquid. This is perfect because you need this liquid to be absorbed by the dough during cooking. Remove the pan from the heat and set aside.

Preheat the oven to 180C. Put the butter and sugars into a bowl and whisk until pale and thick. If the butter is too solid you can first knead the ingredients with your hands and then use an electric mixer. When you have obtained a soft mixture add the sifted flour, the baking powder and the almonds. In a different bowl whisk the eggs and milk with a fork and add them to the flour and butter in two steps, mixing every time. The dough should be quite firm and not particularly wet.

Grease the cake tin with a bit of butter. I used a 24 cm round tin. Tip the mixture into the cake tin and smooth the top with a spoon. Add the pears and the liquid over the mixture.

Bake for fifty minutes or until the cake is lightly firm. Sprinkle with cinnamon and a little more maple syrup. Enjoy!

Advertisements
This entry was posted in Cakes (Torte), Fruit (Frutta), Tea Time, Vegetarian and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s