September 09, 2014

Pear cake with marzipan

The weekly vegetable box, which I received last week was full of fruit in form of apple, pears and plums, so it has been a challenge for me to eat my way through all this fruit: Therefore I went looking for cake recipe containing pear, which I located among various Arla recipes: pærekage med marcipan. I have made no modifications to this recipe as I wanted to taste the "originale" recipe, before twisting it somewhere else.

Pear cake with marzipan a la Arla:
  • 5 pears - firm
  • 1 tablespoon lemon juice
  • 250g butter - soft
  • 300 g sugar
  • 3 eggs
  • 375 g wheat (cake) flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cardamom
  • 250 g milk
  • 200 g marzipan - coarsely grated
  • 1 teaspoon organic lemon zest
  1. Heat up the (conventional) oven up to 200'C.
  2. Peel the pears, cut them into quarters and remove the flower stalk and cored. Cut the pears into pieces (about 2 x 2 cm) and turn them immediately in lemon juice.
  3. Beat butter and sugar together on a mixer until it crumbles.
  4. Whip in the eggs one at a time. Keep whipping until the mixture is light and airy.
  5. Mix flour, baking powder and cardamom together. Sieve it.
  6. Add milk and flour into the dough swifting between milk and flour.
  7. Add hand gentle mix into the marzipan, pear pieces in lemon juice and lemon zest.
  8. Cover a large baking tray (30 x 37 cm) with baking paper. Spread the dough in it.
  9. Bake the cake in the middle of the oven at 200'C for 35 minutes.
  10. After baking lift the cake out of the baking tray, and let it cool down on a wire rack.

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