Pear, Vanilla & Almond Cake ❤

Name: Pear, Vanilla & Almond Cake ❤
Yield: Serves 8 servings
Cuisine: American
Ingredients: To poach the pears, you will need:; 6 firm pears (to hold their shape during baking); 2 2/3 cups water (625 ml); Zest of 1 lemon; 1 cup plus 2 tablespoons granulated sugar (225 grams); 1 packet vanilla sugar; For the cake, you will need:; 1/2 cup plus 1 tablespoon unsalted butter, softened (125 grams); 3 eggs; 3/4 cup plus 1 tablespoon granulated sugar (160 grams); 2/3 cup coconut milk (160 ml); 3/4 cup plus 2 tablespoons all-purpose flour (100 grams); 3/4 cup plus 2 tablespoons self-rising flour (100 grams); 1/3 cup toasted sliced almonds (40 grams); 1/4 cup chopped milk chocolate (40 grams); 2/3 cup almond flour (60 grams)

Bayt Asma @cook_14346697

Paris France

This week, I decided to make a pear, vanilla & almond cake that I found in a beautiful cookbook from Marabout. I can't thank them enough for this recipe—it's pure happiness!

Bayt Asma @cook_14346697

Paris France

This week, I decided to make a pear, vanilla & almond cake that I found in a beautiful cookbook from Marabout. I can't thank them enough for this recipe—it's pure happiness!

Saved

Ingredients

Serves 8 servings

To poach the pears, you will need:
6firm pears (to hold their shape during baking)
2 2/3 cupswater (625 ml)
Zest of 1 lemon
1 cupplus 2 tablespoons granulated sugar (225 grams)
1 packetvanilla sugar
For the cake, you will need:
1/2 cupplus 1 tablespoon unsalted butter, softened (125 grams)
3eggs
3/4 cupplus 1 tablespoon granulated sugar (160 grams)
2/3 cupcoconut milk (160 ml)
3/4 cupplus 2 tablespoons all-purpose flour (100 grams)
3/4 cupplus 2 tablespoons self-rising flour (100 grams)
1/3 cuptoasted sliced almonds (40 grams)
1/4 cupchopped milk chocolate (40 grams)
2/3 cupalmond flour (60 grams)

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Steps

1

Peel the pears, keeping them whole with the stems attached.
2

In a saucepan, combine the water, lemon zest, granulated sugar, and vanilla sugar over high heat. Stir until the sugar dissolves, but do not let it boil.
3

Add the pears and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes.
4

When the pears are tender, remove them from the saucepan and set aside.
5

Bring the syrup back to a boil uncovered and reduce by half. Let it cool.
6

Preheat the oven to 325°F (160°C). Invert the bottom of a springform pan so it is flat, then grease the pan.
7

Beat the butter and sugar in a stand mixer until light and fluffy. Add the eggs one at a time, then mix in the coconut milk.
8

Add 2 tablespoons of the pear syrup to the batter, then fold in the sifted flours, almonds, chocolate, and almond flour.
9

Pour the batter into the pan, then arrange the pears upright around the edge.
10

Bake the cake for 1 hour and 35 minutes.
11

Let the cake cool for 10 minutes before removing from the pan.
12

Brush the cake with the pear syrup and serve.
13