John Myers
Christmas Pear and Marzipan Cake
The perfect christmas pear and marzipan cake recipe with a picture and simple step-by-step instructions.
Also:
- 30 g Butter
- 60 g Kefir
- 30 g Cane sugar
- 10 g Orange sugar
- 1 Msp Pimento
- 2 Saffron threads
- 1 tsp Lemon juice
- 2 Eggs
- 140 g Spelled flour type 630
- 1 tsp Baking powder
- 1 pinch Salt
- 1 size Pear (Abate Fetel)
- 30 g Chopped walnuts
- Butter and 1/2 tbsp cane sugar for the pan,
- 1/2 tbsp Rohrzucker und 1/4 tsp Zimt zum Bestreuen
- Coarsely grate the marzipan mixture. Mix together with butter, kefir, both types of sugar and allspice with a hand mixer until creamy.
- Finely chop the saffron threads and add them together with the lemon juice. Stir in eggs one at a time.
- Mix the flour, baking powder and salt and stir in briefly.
- Peel and core the pear and cut into thick wedges.
- Preheat the oven to 175 degrees.
- Grease the springform. Sprinkle 1/2 tbsp cane sugar on the bottom of the pan. Spread the pear slices and half of the walnuts on the bottom of the tin. Pour the batter over it and smooth it out. Sprinkle with the remaining walnuts.
- Bake on the 2nd rail from below for 35 – 40 minutes. Prick the center of the cake with a skewer to check that no more batter sticks to it. Otherwise, cover the cake with aluminum foil so that it doesn’t get too dark and finish baking.
- Take the cake out of the oven and let it cool down in the tin for about 10 minutes. Then remove the springform pan. Place a large, round wooden board (alternatively a large plate) on top and turn the cake over.
- Immediately sprinkle with the sugar-cinnamon mixture and let cool.
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