Pear and vin cuit cake
Hello food lovers,
Autumn is just around the corner, pear season is here and so is vin cuit (raisinée) season. ;o)
So, I'm sharing a pear and vin cuit cake with gingerbread spices made using one of our cake moulds.
To make a 23 cm cake, you will need:
- 250g to 300g of pears (peeled and grated)
- 100g of brown sugar
- 175g of butter
- 1 tbsp of gingerbread spice mix
- 17g of baking powder
- 3 eggs
- 75g of vin cuit
- 175g of flour
- 10g of brown sugar
Let's get started!
Preheat your oven to 175°C fan-assisted.
Start by peeling and cutting 250g to 300g of pears into quarters. Use fairly firm pears.
If your pears are very ripe, I recommend grating only 250g. Otherwise, they may make your cake too moist.
Grate your pears coarsely. Personally, I used a rösti grater to avoid ending up with pear purée...
In total we will need 250g to 300g of grated pears.
In a large bowl, pour 100g of brown sugar, 175g of butter and 1 tbsp of gingerbread spice mix.
Use measuring spoons to add the spices precisely.
Add 17g of baking powder.
Mix these ingredients with a whisk for 1-2 minutes at medium speed until the butter becomes creamy.
Add 3 eggs and 75g of vin cuit to the mixture.
Whisk at medium speed for a few seconds.
The mixture will puff up — that's normal... it's the baking powder making the batter rise.
Then add 175g of flour and mix again for 1-2 minutes with the whisk at medium speed.
You will get a lovely smooth and creamy texture.
Add the grated pears to your cake batter and fold everything together with a spatula.
Get a 23 cm long cake tin. I used my adjustable cake tin.
Spray your tin with release spray and fill it with the cake batter.
This spray is magic — it will prevent your cake from sticking when you unmould it. No need for flour or butter, a real time-saver. :o)
Using a sieve, sprinkle 10g of brown sugar over your cake.
This way, the top of your cake will be crispy and caramelised once baked. ;o)
Finally, bake the cake in the middle of your preheated oven at 175°C for 1h-1h15.
Once the cake is baked, let it cool for 30 minutes before unmoulding.
While it is still warm, the cake is fragile and may break when unmoulded.
When the cake is lukewarm, turn it out onto a cooling rack and let it cool completely.
And there you go! ;o)
Enjoy! This spiced cake will be loved by the whole family.
It keeps perfectly for 3-4 days in an airtight container.
I hope you enjoy this recipe.
Have a lovely day!
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Christine
By: Christine G. On 2023-09-25Bonjour,
Je viens de le faire et c’est vraiment excellent ?. Merci
Replied by: Karin On 2023-09-26
Question de Céline
By: Céline M. On 2020-09-16Bonjour, par quoi pourrais-je remplacer l'épice à crumble?
merci
Replied by: Karin On 2020-09-16