John Myers
Red Wine and Pear Cake
The perfect red wine and pear cake recipe with a picture and simple step-by-step instructions.
molding
- 100 g Raw cane sugar
- 2 Eggs
- 70 ml Red wine
- 100 g Flour
- 70 g Ground almonds
- 0,5 packet Baking powder
- 1 pinch Salt
- 0,5 tsp Cinnamon
- 1 Knife point Clove powder
- 2 small Pears (or a large one)
- 125 g Powdered sugar
- 3 tbsp Red wine
- 1 tbsp Chopped pistachios
- Mix the flour with the pinch of salt, the almonds, the baking powder, the clove powder and the cinnamon well. Peel the pears, remove the core and cut into small cubes. Preheat the oven to 180 degrees and butter the small springform pan well and sprinkle with breadcrumbs.
- Beat the softened butter with the sugar until frothy and gradually stir in the eggs, making sure that the sugar has completely dissolved. Now alternately stir in the red wine and flour mixture and finally fold in the pear cubes and then fill the dough in the springform pan and bake on the lowest rail in the oven for about 50 – 60 minutes – don’t forget the stick test.
- Then let the cake cool down in the tin for about 15 minutes, then take it out of the tin and place it on a wire rack and let it cool down completely.
- Make a thick icing from the powdered sugar and pour over the cake and then sprinkle with the chopped pistachios.
