Tag: Easy bake

Pear Cake

 

If you noticed, the last time I blogged a recipe was a week ago. Since then I have been thinking of ways to prepare something sweet that can be made with fruits. My husband is so charming that when he is home he doesn’t want me being in the kitchen the whole time preparing snacks or dishes for him that consume a lot of time. He would rather love watching television shows like Ozark or The Good Wife the whole day if possible. Yup! 😃

Yesterday evening before I could get dinner on the table, I gathered all the ingredients for the Pear cake 🍐. It was quite simple and was less complicated with just few basic ingredients a cake always needs. This is the first time I baked a cake for this long with a waiting time of 60 minutes but, was super easy to prepare. It was delicious, less sweet (I usually prefer that way) and just what I expected.

If you are reading this, then I would like to hear from you. My Facebook page is also available for any comments. Happy October!! ☺

 

Preparation time: 20 minutes

Cooking time: 60 to 65 minutes

Appliance : Convection oven

 

Ingredients

Spring-form baking pan – 21 cm

Parchment paper

Pears – 3 small  size, peeled deseeded & halved 

Butter – 150 g, soft at room temperature

Caster Sugar – 100 g / 1/4 cup

Eggs – 3, large

Lemon zest – 1

Vanilla essence – 1/2 tsp

All-purpose flour / Top flour – 150 g

Baking powder – 1 tsp

Pinch of salt

 

Directions

1. Grease the spring pan with butter and line the base with parchment paper. Grease again with some butter and set aside. Prepare the ingredients.

2. Using a hand held mixer, beat the butter and sugar together until creamy with the speed set at 1. The butter must be soft to get a smooth texture.

Butter and sugar mixed to form a creamy batter | Pear Cake

3. Mix the eggs one at a time starting from a lower speed and increase the speed after adding all the eggs for 2-4 minutes.

addition of eggs into butter-sugar mixture | Pear Cake

Add lemon zest and vanilla. Mix together.

Meantime: Preheat Oven at 170 degrees Celsius.

4. Using a separate bowl add flour, baking powder and salt. Mix with a spoon.

5. Add the flour mixture (step 4) to the egg mixture (step 3) part by part. Mix with the lowest speed until well combined. Make sure not to over beat.

Flour with baking powder and salt into the Egg mixture | Pear Cake

6. Transfer half of the batter to the greased spring-form pan. Spread it evenly.

Pear cake Recipe | Easy fall recipes

Arrange the pears on top of the batter. Pour the rest of the batter and spread it gently with a spatula.

Pear batter

7. Place the baking pan on a low rack in the oven. Set the baking time for 170 degrees Celsius and time it for 60 minutes.

After the baking is done the oven beeps. Let the cake sit in the oven for 5 minutes. Remove the pan from the oven and let it sit to cool.

Pear cake - Fall recipes

Pear Cake

Pear Cake - tart

 

 

For more Dessert or Cake Recipes click below 👇👇

NO BAKE:

Caramel Orange Pudding

Vermicelli Pudding or Kheer

Jelly and Custard Recipe

 

BAKE using Convection oven:

Lemon Cake

Butter Biscuits

Pineapple, Honey and Pistachio Flapjacks

Moist Cassava Cake (or Tapioca Cake)

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Lemon Cake

This is a delicious pound cake infused with lemon juice and zest. Lemon cake is an easy baked cake especially for beginners who are learning to bake.

With a nice cup of tea it tastes amazing. I did not add any topping or sugar glaze because I do not have a sweet tooth. The same reason why you find less of my posts on desserts. If it were a decision between sweet and savory, I pick savory always. However, sometimes I would still have a bite or two if I had a choice of sharing it with someone.

I hope you have a lovely week! 🙂

 

Preparation time: 15- 20 minutes

Cooking time: 25 – 30 minutes

Required appliance: Hand mixer

 

Ingredients

Rectangular tin – 12”x 8” (30 cm x 20 cm) 

Unsalted butter – 125 g, soft at room temp

Caster sugar/ Fine sugar – 1/2 cup

Large Eggs – 2

Plain flour (unbleached) / Self-raising flour – 175 g  (skip the baking powder & salt if your using self-raising flour)

Baking powder – 2 tsp

Pinch of salt

Lemon – 1, grated zest & juice

 

 

Directions

Preheat oven to 180 degree Celsius or 350 degree Fahrenheit for 10 minutes before baking. Grease the rectangular tin with butter and set aside.

1. In a large bowl, add butter, sugar and cream together until soft and fluffy.

butter, sugar

butter & sugar cream

2. Beat the eggs in small bowl with a spoon, then gradually add a little of the egg to the creamed mixture.

To the flour mix baking powder and salt.

Add a little flour after each addition of egg mixture. Do this until all the egg and flour are well combined.

adding egg in small portions to the cream

adding flour after the egg in small portions

 

3. Now, add the grated zest of lemon into the cream mixture and stir. Beat well.

grated lemon zest for lemon cake

4. Squeeze the juice of lemon, strain and then add it to the mixture. Beat to make it smooth.

Extracting lemon juice for lemon cake

5. Spoon the cream mixture into the rectangular greased tin, level the surface. Bake in the preheated oven at 180 degree Celsius or 350 degree F for 25 – 30 minutes.

lemon cake cream mixture before baking

6. With a fine skewer, prick the cake all over to check for doneness. Let the cake sit in the oven for 5 minutes if your using a convection oven. Once its cooled, cut into desired pieces and serve.

baked lemon cake

pound cake

Notes

*Since I didn’t have enough butter I added ghee to make up 175 g.

*You will notice that I added granulated sugar as I was out of caster sugar or super-fine sugar. But I recommend using caster sugar as it dissolves quickly.

*If your using self-raising flour, skip the baking powder and salt. Self-raising flour already contains a bit of salt & baking powder.

 

 

Stay Healthy!

 

 

 

 

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