Photo: David Holifield
Anjou pear cake
11 ingredients
15 min + 50 min
Serves 6
openrecipes
This fruity cake is at its best when made with melting, buttery pears
Estimated Nutrition (whole recipe, rough)
814
Calories
21g
Protein
18g
Fat
143g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50g butter , melted, plus extra for the tin
- 500g ripe buttery pears , peeled, cored and roughly chopped
- juice 1 lemon
- 1 tbsp poire William liqueur (optional)
- 75g plain flour
- 1 heaped tsp baking powder
- 75g caster sugar
- 2 eggs , beaten
- 2 tbsp apricot jam , for the glaze
- icing sugar , for dusting
- crème fraîche , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes