Caramelized pear cake with ramboutan and mangoustan

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2014 karácsony Belgium 360This cake, for my smaller daughter’s birthday- was ​inspired by one of the best cake I ate in Mauritius two years ago. Easy-peasy and delicious!


150 g/ 1 & 1/4 cup plain flour, sifted

150 g/ 3/4 cup caster sugar

6 g/ 1 tbsp baking powder

30 g/ 1/4 cup corn flour (corn starch)

1 pinch salt

90 g/ 1/3 cup + 1 tbsp butter (slightly melted)

3 eggs

icing sugar (to sprinkle/ decorate on cake)

For the pear’s caramelizing you need: 1 tablespoon unsalted butter

1/4 cup sugar

3 ‘very’ ripe pears – peeled & cut into chunks, cut into 1/2-inch-thick wedges (or 1/4-inch-thick wedges if pears are firm)

1/4 cup best-quality honey

To serve: whipped cream (optional, I used whipped soya cream)

Directions: 1. Pre-heat the oven 180°C. Cream the eggs and sugar until light and fluffy. Sift the flour, corn flour, salt and baking powder together. Add the flour mix and stir well, add the butter till the batter is smooth. Line a 24 cm cake pan with parchment paper, and pour in the batter.

2. Preparing the pears: Peel the skin off the pears, cut in chunks. Heat butter in a large skillet over medium heat. Add sugar; cook, stirring, until almost dissolved, 1 to 2 minutes. Add pears; cook, stirring occasionally, until soft and just golden, 12 to 20 minutes. Pour in honey; cook, stirring, until pears are coated and very soft, 3 to 5 minutes.

3. Baking the cake: When the pears are ready drop them on the cake, gently pushing down each piece of pear. It doesn’t matter if the pear sticks out of the cake it will all blend in. Bake for 30 minutes max. Leave to cool before serving. When cool sprinkle icing sugar on cake. Serve with whipped cream on the side.2014 karácsony Belgium 3642014 karácsony Belgium 363


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