Wednesday, 21 November 2018

spiced pear cake

oh this is the bees knees…
pears, cloves, ginger and warm citrus flavours…
a perfect cake to share on a chilly november day.

another new favourite!
i have so many apple and pear recipes collected. 
i have wanted to try this spiced pear cake from linda lomelino for a while. 
i was gifted her beautiful book on pies and was smitten.

spiced pear cake 
i did change linda's recipe a little. 


200 g. (1 1/3 cup plus 1 1/2 tbsp) all apurose flour
1 tsp baking powder
1/2 tsp baking soda 
1/4 tsp salt
3/4 tsp ground ginger
1/2 tsp ground cloves
125 g softened salted butter
200 g (1 cup) granulated sugar
zest from 1 orange
zest from 1 lemon
2 large eggs
150 ml (2/3 cup) crème fraîche or thick yoghurt at room temperature
5 very firm pears bartlett or bosc  - i used bosc 
powdered sugar for dusting

1. preheat oven to 350˚. butter and flour a 9 inch springform cake pan.

2. combine flour, baking powder, baking soda, salt, ginger and cloves in a medium bowl. set aside. 

3. in a large bowl, beat together the butter, sugar, and zests until light and creamy, about 3 ish minutes. add the eggs, one at a time, beating well after each addition. stir in the flour in three additions, and the crème fraîche in two…beginning and ending with the flour…1/3 of the flour mixture, 1/2 of the crème fraîche, another 1/3 of the flour mixture, the remaining crème fraîche, then the remaining flour mixture. 

4. pour (spoon) the batter into the prepared springform pan. smooth the surface with an offset spatula. cut off a little bit of the bottom of each pear so they will stand up straight in the batter. if you skip this step they will tip over. press the pears down into the batter, stem end up.

5. bake the cake on the lowest rack of the oven for 50-55 ish minutes. (my oven took longer.) start checking around 40 minutes…as you might need to cover the cake with foil if the pears are browning too much.

6. remove the cake from the oven and let it cool on a wire rack for 15 minutes, then remove the sides of the springform pan. dust with powdered sugar before serving. 

you are going to love this! 

earlier this month, the colours in the orchard were absolutely magnificent. 
pure opulence!

and all at once…autumn turned to winter. 

hope you are warm and cozy and get a chance to try the cake. 

Thursday, 1 November 2018

hello november!

it is always a sad feeling when we close the gate for the season.  
what fun we have had with you, our dear guests and our family of wonderful staff. 
 thanks so much for joining us for another terrific harvest!
we have many exciting plans for our next autumn with you! 

the first frost and snowfall cast a little spell on the farm… 

what are you going to do with your apples? 

i have another fabulous recipe to share soon. 

warm hugs,