Go Back
+ servings
5 from 6 votes

Pear Cake with Orange Icing

Total Time4 hours
Servings: 4 people

Ingredients

For the yeast dough:

  • 250 g Wheat flour, type 405
  • 70 g Coconut milk, creamy (24% fat)
  • 50 g Orange juice
  • 2 tbsp Sunflower oil
  • 15 g Dry yeast
  • 3 tbsp Sugar, whiter
  • 1 pinch Salt

For covering:

  • 3 size Pears
  • 6 Coconut cookies, for sprinkling
  • 60 g Orange peel, cut into cubes

For the orange topping:

  • 250 g Orange juice
  • 50 g Orange syrup
  • 2 packet Agar-agar
  • 1 tsp Citric acid, crystalline

For the brine:

  • 1 tbsp Lime juice
  • 2 tbsp Fruit water
  • 4 tbsp Orange juice
  • 2 tbsp Sugar, whiter

Also:

  • 1 Springform pan 25 cm in diameter
  • 1 arc Parchment paper
  • 1 arc Margarine, for greasing the mold

For garnish

  • 1 arc Flowers and leaves

Instructions

Yeast dough:

  • For the yeast dough, beat the lukewarm milk with the sugar, salt and yeast. Put the flour in a mixing bowl. Add the milk mixture and knead into a smooth yeast dough with the dough hook of the electric whisk in 5 minutes. Cover and let rise in a warm place for 30 minutes.

In the meantime:

  • In the meantime, line the springform pan with baking paper. Mix together the ingredients for the brine. Note: if you first coat the form with margarine, the baking paper will adhere well to the form.

The pears:

  • For the topping, peel and halve the pears and remove the core. Plan the halves with an adjustable plane about 3 mm thick slices. Wet the slices with the brine.

From yeast dough to cake base:

  • Roll out the dough and place in the springform pan, making a small rim. Prick the dough several times with a fork to keep it in shape. Let the dough rise in the pan for 20 minutes.

Cover and bake cakes:

  • Preheat the oven to 200 degrees. Roughly grate the coconut biscuits and sprinkle the biscuit crumbs on the cake base. Place the pear slices on the dough like a roof tile. Scatter the diced orange peel over the top. Bake the cake on medium heat for 30-40 minutes. Let cool in the mold.

The orange topping:

  • For the topping, sprinkle the orange pea cubes over the cake and dissolve the agar agar together with the orange syrup in the orange juice. Bring the mixture to a boil and simmer for 3 minutes. Mix in the citric acid and pour the mixture over the cake.

Garnish and serve:

  • As soon as the mixture has set, put the cake in the refrigerator and let it mature for about 2 hours. Remove from the mold, cut open, garnish and serve cold.