When pear trees bow under the weight of their fruit, there is hardly anything better than turning freshly picked pears into a delicious treat for a relaxing afternoon. You don’t need a complicated cake for this—just something special to enjoy during a little break while welcoming the early autumn sunshine.
Ingredients:
1–2 fresh pears (from the garden; peeled, cored, and cut into thin slices)
125 g wheat or spelt flour
100 ml liquid heavy cream (replaces butter and milk for extra moistness)
60 g sugar
2 small fresh eggs
1 tsp cream of tartar baking powder
1 pinch Bourbon vanilla
1 small pinch salt
Preparation:
Mix the batter:
Beat the eggs, sugar, Bourbon vanilla, and salt with a mixer for 2–3 minutes until creamy. Then, briefly stir in the heavy cream.
Fold in the flour:
Mix the flour with the cream of tartar baking powder and stir briefly into the batter until smooth.
Arrange and bake: Pour the batter into a greased 18 cm springform pan. Arrange the fresh pear slices in a circle on top and press down lightly.
Baking:
Bake at 174°C for approx. 40–50 minutes. The “skewer test”—inserting a small wooden stick into the cake—shows when it is perfectly done: once the stick comes out clean with no batter clinging to it, the cake is ready.
How to serve:
Don’t forget to whip up some fresh cream; it really rounds off the flavor and soothes even the most disgruntled soul in the tavern.
