by flavoristabarr
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flavoristabarr's Notes:
Expand2 tablespoons unslated butter Ask a question about this ingredient
4 eggs at room temperature Ask a question about this ingredient
1/2 cup super fine sugar Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1 teaspoon vanilla paste Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
1 cup sifted cake flour Ask a question about this ingredient
2 tablespoons unslated butter Ask a question about this ingredient
1/8 cup light brown sugar Ask a question about this ingredient
1 tablespoon light corn syrup Ask a question about this ingredient
4 firm but ripe pears, peeled, quareterd and cored Ask a question about this ingredient
2 tablespoons fresh orange juice Ask a question about this ingredient
1/3 cup dried cranberries (or fresh) Ask a question about this ingredient
To prepare the fruit: Toss the pear pieces in the orange juice. Line a spring form pan with parchment. Melt the butter in a sauce pan and add the brown sugar and corn syrup. Pour into the prepared pan. Arrange the pears and the cranberries on top of the syrup.
Ask a question about this stepFor the Cake: Preheat the oven to 350 degrees. Melt the butter over a medium heat and then remove from heat and set aside.
Ask a question about this stepUsing an electric mixer, beat the eggs with the sugar, salt and vanilla for a good 4 to 5 minutes or until tripled in volume.
Ask a question about this stepUsing a sieve, sprinkle the flour over the egg mixture and gently fold together. Now fold about 1 cup of the batter into the butter mixture. Fold remaining batter and butter mixture together, Pour over the prepared fruit and spread evenly.
Ask a question about this stepBake for 20 to 25 minutes of until the top springs back slightly to the touch.
Ask a question about this stepCool for 10 minutes before tying to remove from pan.
Ask a question about this stepUsing a knife gently run it around the edges of the cake. Release the spring and then turn out onto a cake plate. Gently remove the parchment. Dust with confectioners sugar.
Ask a question about this stepYes it will. I just had superfine and use it in light cake batters. You can make superfine but processing regular sugar in your food processor.
Peter works for food52 and thinks up ways to make the website better.
Nice recipe...but why use superfine sugar in the cake batter? Would regular sugar work as well?