Pear and Walnut Cake
8 servings
90 minutes
Pear and walnut cake is a refined blend of Italian baking and nature's gifts. In Italy, desserts often focus on natural ingredients, and this cake is no exception. Pears add juiciness and a light fruity sweetness, while walnuts provide exquisite crunch and nutty aroma. Cinnamon adds a subtle spicy note, and the honey glaze finishes the composition with a soft caramel touch. The cake's texture is airy yet rich due to the balanced combination of butter, eggs, and milk. This dessert pairs wonderfully with a cup of fragrant tea or coffee and can serve as both a morning treat or an elegant finale to a festive dinner. Its preparation is a process filled with warmth and coziness, resulting in true culinary harmony.
1
Take the butter out of the fridge a few hours before cooking (it should soften).
- Butter: 110 g
2
Wash the pears and peel them from the skin and seeds.
- Pears: 3 pieces
3
Slice one and a half pears into pieces about half a centimeter thick. Chop the remaining fruits into small pieces. Drizzle everything with lemon juice.
- Pears: 3 pieces
- Lemon juice: 2 tablespoons
4
Grind the walnuts into crumbs.
- Walnuts: 80 g
5
Beat the butter and sugar with a mixer until smooth for a few minutes.
- Butter: 110 g
- Brown sugar: 100 g
6
Add eggs one by one to the butter mixture, beating each time for a minute.
- Chicken egg: 3 pieces
7
Mix flour, cinnamon, and baking powder, then gradually fold into the egg mixture with milk.
- Wheat flour: 0.5 teaspoon
- Cinnamon: 0.5 teaspoon
- Baking powder: 1 teaspoon
- Milk: 50 ml
8
Add pieces of pear to the dough.
- Pears: 3 pieces
9
Preheat the oven to 180 degrees.
10
Place the dough in a greased and floured rectangular mold (24-26 cm long) and level it. Top with pear slices and gently press them into the dough.
- Pears: 3 pieces
11
Bake the cake for about an hour, check readiness with a wooden stick.
12
When the cake is ready, brush it with honey and leave it in the turned-off but warm oven for 10 minutes.
- Honey: 2 tablespoons