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Pear & rosemary cake

Extract of Just Desserts

Gâteau poires & romarin

Preparation : 10 min Resting : -
Cooking : 1 hr Equipment : cake pan (Ø 23 cm)
Difficulty :
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Serves 10 :
180 g butter, roughly chopped
180 g light brown sugar + 2 tbsp
3 eggs
200 g spelt flour
1 tsp baking powder
2 tbsp rosemary, finely chopped
3 ripe pears, peeled and sliced 1 cm
1Preheat the oven to 180°C (gas mark 6). Put the chopped butter into the metal bowl, then run the EXPERT programme, 1 minute 30/speed 3/60°C to soften.
2Add the 180 g light brown sugar, eggs, flour, baking powder, rosemary and three-quarters of the pears to the metal bowl and run the PASTRY/CAKE programme. Scrape down the wall of the bowl and restart the programme.
3Pour the batter into a buttered and floured cake tin. Top with the remaining
pear slices and sprinkle with the 2 tbsp sugar. Bake in the oven for 1 hour. Remove and cool for 15 minutes before turning out. Serve cold.
© 2017 Hachette Livre (Marabout)
© Beatriz da Costa
Chef’s tip

You can replace the spelt flour with light wholemeal cake flour.


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