Sweet and juicy pears are fantastic, but don’t keep as long as you would like, so do take some time out of your busy calendar and bake this cake. If you just have a couple of pears to use leftover from another project, then this your next one.
The cake is delicious with cinnamon sugar and small pieces of chocolate in the batter. It may even taste better the next day, where the juices from the fruit have seeped through the cake and give a spongy and slightly gooey consistency.
PEAR CAKE WITH MARZIPAN AND CHOCOLATE
100 G SUGAR
125 G SOFTENED BUTTER
50 G GRATED MARZIPAN MARZIPAN
2 M/L EGGS
125 G FLOUR
25 G ROUGHLY CHOPPED CHOCOLATE
2-3 FIRM PEARS, E.G. CLARA FRIIS
1 TBSP. GROUND CINNAMON
1/2 TBSP. SUGAR
Preheat the oven to 180 degrees celsius.
Grease and line a 20 cm spring mould with baking paper.
Whisk butter and sugar light and creamy.
Add the grated marzipan in.
Beat the eggs in one at a time.
Fold the flour in with a rubber spatula.
Finally, add the chocolate and pour the batter into the spring mould.
Peel the pears, halve them and remove the cores, cut three-four grooves into each.
Spread the pears on top of the batter and sprinkle a mixture of cinnamon and sugar over.
Bake the cake in the middle of the oven for 30-40 min. Test if it is done by sticking a needle in the middle. It must come out clean.
Dust with a little icing sugar over the cooled cake and serve with a scoop of vanilla ice cream, sour cream or whipped cream.