Old-Fashioned Pear and Walnut Cake is a delicious dessert, soft and pleasantly crunchy to the bite, thanks to the presence of crumbled dried fruit, perfect for a wholesome and invigorating breakfast, or to be enjoyed as a snack with a hot infusion or a cup of hot chocolate.
A super-easy recipe, accessible to everyone, ready in just a few minutes with ingredients often already available at home. All you need is a bowl and a pair of electric whisks to beat the eggs and sugar until light and fluffy, then gradually fold in the sifted flour and baking powder, the diced pears, and the chopped walnuts.
To complete the dish, garnish with pears, thinly sliced and arranged in a radial pattern, a handful of chopped walnuts, and 1 tablespoon of granulated sugar, which, melting during cooking, will caramelize the fruit, making it even more delicious.
Ingredients
How to Make Old-Fashioned Pear and Walnut Cake
Peel 2 pears, remove the core, and cut them into small chunks. Arrange them in a shallow dish, drizzle with lemon juice to prevent browning and set aside.
Peel 2 pears, remove the core, and cut them into small chunks. Arrange them in a shallow dish, drizzle with lemon juice to prevent browning and set aside.
Break the eggs into a bowl, add the sugar and beat with an electric whisk until the mixture is light and fluffy.
Break the eggs into a bowl, add the sugar and beat with an electric whisk until the mixture is light and fluffy.
Pour the melted butter and the milk at room temperature into the mixture.
Pour the melted butter and the milk at room temperature into the mixture.
Add the sifted flour.
Add the sifted flour.
Sift the baking powder as well.
Sift the baking powder as well.
Flavor with the vanilla extract and mix the ingredients thoroughly.
Flavor with the vanilla extract and mix the ingredients thoroughly.
Add the chopped pears and 65 grams of the chopped walnut kernels.
Add the chopped pears and 65 grams of the chopped walnut kernels.
Pour the mixture into a 24cm diameter cake tin lined with parchment paper.
Pour the mixture into a 24cm diameter cake tin lined with parchment paper.
Peel the remaining pears, cut them into slices and arrange them in a radial pattern on the surface of the cake; then sprinkle with the remaining chopped walnut kernels and dust with a tsp of granulated sugar.
Peel the remaining pears, cut them into slices and arrange them in a radial pattern on the surface of the cake; then sprinkle with the remaining chopped walnut kernels and dust with a tsp of granulated sugar.
Bake in a preheated oven at 355°F/180°C for about 40 minutes. Once cooked, remove the cake from the oven and let it cool.
Bake in a preheated oven at 355°F/180°C for about 40 minutes. Once cooked, remove the cake from the oven and let it cool.
Turn the cake out onto a serving plate and sprinkle with powdered sugar.
Turn the cake out onto a serving plate and sprinkle with powdered sugar.
Enjoy!
Enjoy!
FAQs
What Else Can I Enrich This Cake With?
A delicious dessert, ideal for a treat at the end of a meal, dusted with a light layer of powdered sugar and enriched as desired with 50 grams of dark chocolate chips, bitter cocoa powder or a mix of almonds and hazelnuts.
What Pears Should I Use for This Cake?
Depending on the season, you can choose your favorite pear variety, but we suggest Abate or Kaiser: with firm, grainy flesh and not very juicy, they are perfect for this preparation.
How to Store Any Leftovers
The can be stored at room temperature, under a cake dome, for 2-3 days maximum.
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