Pear cake

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This is my new cookbook. I originally had no intention of buying it because it was about 18 euros and I already have many cookbooks. (You know how some women go bananas for shoes? I have the same symptoms except I actually use the cookbooks;)) I was attempting to be prudent even though I knew the book would be wonderful because the author wrote one of my favourite bread cookbooks. So I behaved myself until I saw this book available for 5 euros WITH the shipping and handling on Amazon. Brand new. (It was first published in October 2014). I immediately chose the “Buy it now” option and got it two days later.
I should tell you all that a “bizcocho” in Spain is usually a sponge cake, even though the recipes included in this category can often include the drier and less moist cakes that comprise a traditional birthday cake that we know of in Canada or the United States.
I have tried 2 recipes thus far and am so happy with the results. Simple but delicious. The above photo is a pear sponge cake and upon tasting it, I was drooling. The original recipe incorporated apple but there was a notation that pear, peach or plum could be used instead. I chose pear because I had never baked with pear before. I have to share it with you because something great should never be kept to one’s self.:)

Ingredients:
Round baking pan with removeable bottom 22 cm wide

2 peeled, cored and thinly sliced pears.(You may need 3 depending on the size of your pears. Mine were medium.)

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3 eggs

150 g sugar

130 g butter

1 shot glass Brandy( 3 tablepoons)

200 g baking flour

8 g baking powder

Pinch of salt

Icing sugar

Preparation:

Preheat oven 180°

Grease the baking pan lightly with butter.

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Put the eggs and sugar in a bowl.Beat for five minutes.
Add the butter and the brandy and beat for two minutes more.

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Add the flour, baking powder and salt. Beat just until homogeneous and finish mixing gently with a spatula.

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Pour into the mold.

Arrange the pears evenly into the batter.

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Put into the oven for 30 minutes.

Once cooled, remove it from the mold (with the bottom part still on) and leave to cool on a rack. Sprinkle with icing sugar and serve.

Seriously, you won’t believe YOU made something so wonderful.

Enjoy! Xxxx Natascha