Buy all ingredients right below the recipe
INGREDIENTS
- 4 ripe large pears
- 3 eggs
- 200 g all-purpose flour
- 1 sachet baking powder
- 1 teaspoon dried ginger
- 4 tablespoons milk
- 150 g softened butter and 1 tablespoon for greasing the mold
- 140 g granulated sugar and 3 tablespoons for sprinkling the mold
YOU WILL ALSO NEED
- baking paper
DISH PAIRING WITH COFFEE
- This dish is best enjoyed with quality coffee.
INSTRUCTIONS
- 1Preheat the oven to 160 °C. Grease the mold with butter, line it with baking paper, butter the paper again, and sprinkle the bottom with 3 tablespoons of sugar.
- 2Peel the pears, remove the cores, and cut them into sixths. Arrange them evenly on the bottom of the mold.
- 3Cream the butter and sugar until fluffy, then gradually mix in the eggs. Add the flour, baking powder, and ginger and mix. Pour in the milk and mix. Pour the batter over the pears in the mold and smooth it with a spatula.
- 4Place the mold in the preheated oven and bake for 35 minutes. Remove the baked cake from the oven, remove the side ring, and flip the cake onto a plate. Then remove the bottom of the mold with the baking paper.
Tip
Use soft, buttery pears.
Instead of pears, you can use apples, blueberries, blackberries, or raspberries; also try a plum-strawberry or blueberry-pear variation.
To perfectly cover the mold with baking paper, first cut out a circle the size of the mold (trace the mold onto the paper and cut it out), place it on the bottom, then measure the height of the rim and cut a corresponding strip of paper.
For preparation, you will need a cake pan with a diameter of 26 cm.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef