When I was looking for this recipe Mimi say "A lot of my cooking is based on abundance, on what's most in season"
Sometimes happens me, I choose my recipes when I have a lot of someones or really ripe fruits .
I made this pear cake with some pears really ripe and waiting by new fruits in this new spring ...
Source : French country cooking by Mimi Thorrison
Azahar Orange tree
3 large eggs
1 cup granulated sugar
1 1/4 cup all purpose flour
1/2 cup cornflour (cornstarch)
1 teaspoon baking powder
pinch of salt
1 teaspoon vanilla extract
6 tablespoons butter, melted
4 to 5 ripe medium pears
peeled and cut into chunks
Icing sugar for serving
Preheat oven to 350° F (180°C) Li8ne the bottom 23 cm springform tin with baking parchment.
In a large bowl whisk together the eggs and granulated sugar until light in colour aand fluffy.
In a medium bowl sift together the flour, cornflour, baking powder and salt. Whisk into the egg mixture, followed by the vanilla and melted butter Fold in the pears with their juices.
Pour the batter into the prepared tin and bake until golden and a knife inserted in the centre comes out clean, about 45 minutes.
Cool in the tin on a wire rack about 8 minutes before tuning out and peeling away the parchment.
Serve warm or at room temperature sprinkled with icing sugar.
I garnish with azahar flowers because I love them but you can use only the icing sugar.
print recipe here
Cake de peras para todos los dias