Cape Pear Cake
Truly a cross between a cake and a flan, this delectable dessert is chock full of pear flavor. I advise taking the time to use your own poached pears, but if that is not feasible, canned pears are a perfectly acceptable subsitute. I will give you both preparations so you can decide. Refer to Note at the end.
For 1 Batch(es)
- Nonstick cooking spray
- 3 tablespoon(s) butter or margarine, room temperature
- 1/2 cup(s) sugar
- 2 eggs, separated
- 1/2 cup(s) crushed graham crackers
- 1/4 cup(s) sifted flour
- 1 (15-ounce)can sliced pears in juice, drained
- Powdered sugar, for the top
Cape Pear Cake Directions
- Spray the bottom and sides of a 10-inch cake pan with nonstick cooking spray; set aside. Dice enough pears to equal 1/3 cup; set aside. Puree enough remainder pears in a food processor or blender until very smooth equalling 1/2 cup; set aside. Preheat oven to 350-degrees F. Beat butter, sugar and egg yolks until smooth and creamy. Fold in graham crackers, flour and pureed pears until well combined. In another bowl, with clean and dry beaters. beat egg whites until stiff peaks form. Fold into batter well and pour into prepared cake pan. Evenly spread out the diced pears over the top and bake 21-23 minutes, or until the sides begin pulling away. The cake may seems a little loose but it will be perfectly cooked. Remove from oven, run a sharp knife around the inside to loosen and set aside to cool. After a few minutes, cover and refrigerate until completely cooled, Slice, dust with powdered sugar and serve.
- Note. If you decide to poach your own pears, simply peel, core and dice 2 Bosc pears and add to a saucepan with 2 cups orange juice and 1/2 teaspoon Chinese 5-spice powder(you can substitute 1/2 teaspoon dried ginger and 1/2 teaspoon nutmeg if desired). Bring to a boil over medium-high heat, reducing to low once boiling. Stir well and simmer, uncovered, 3-5 minutes, or until soft but still holding together. Immediately strain and cool before using in recipe.
- You will need to stir frequently to prevent discoloration because the exposed part of the fruit will start browning while cooking because of oxidation.