'So many recipes, so little time' are words that spring to mind every time I browse the many wonderful cookery blogs and recipes pages on the web. For this long time collector of recipes, bookmarking a web site for later somehow doesn't promise that delicious sense of anticipation that comes from flagging the pages of a cookbook with coloured tabs, or indeed tearing a page from a magazine, with a firm plan to try your hand at making the dish yourself.
I've bookmarked dozens and dozens of recipes, but somehow don't get back to them, so my most recent practise is to have a few web pages open in my browser, thus reminding me about recipes I want to try in coming days. As time passes, I print the recipes and keep them in a pile on the kitchen bench along with any flagged cookbooks. That way, when I'm ready, I can quickly prepare a shopping list for any ingredients I don't have at hand.
Regular readers might remember that a while back I wrote about having special plans for some pears. As soon as I saw this creation on Inga's If in doubt, bake a cake blog, I knew it that my pears were destined for this cake. Of course I've tweaked the recipe, as you do. First, I cut back significantly on the quantity of sugar in both the cake and the stewing syrup. I also used baby pears — the kind that greengrocers and supermarkets (such as Aldi) sell for school lunch boxes. And I used a slightly larger tin, so my cake was not as deep as the original. (Note: Inga used an 18cm cake tin and used some of her batter in ramekins, which would work well too I imagine). The cake is reminiscent of a rich and buttery cinnamon tea cake. Those with a good cake palate will know the type I'm referring to, I'm sure. It was smooth and yet just a little grainy too. And those pears, gently poached, then baked into the cake, were nothing short of exquisite. To my delight, the cake stayed fresh for a few days. I hope you enjoy this as much as we did, for the recipe is a keeper, my friends. VANILLA TEA CAKE WITH BABY PEARS To poach the pears: 5 baby pears, peeled and base cored 1 litre water 150g caster sugar 1/2 lemon - juice and zest (in wide strips) Combine the water, caster sugar, lemon juice and zest in a wide saucepan. Gently place the pears into the syrup, then bring to the boil over a medium heat, lower the heat and cook/poach until the pears are just tender. Remove the pears, transfer them to a platter, and allow them to cool. For the cake: 180g unsalted butter, softened 100g vanilla infused caster sugar 3 free range eggs 1/2-1 teaspoon vanilla extract 190g plain flour 1 teaspoon baking powder 40mls milk icing sugar, to serve Preheat your oven to 175 degrees C. Grease a 23 cm round cake tin and line the base and sides with baking paper. Combine the butter and caster sugar in the bowl of a stand mixer and beat until light and fluffy. Add the eggs one at a time, beating after adding each one. Now add the vanilla extract and HALF of the flour, and mix until combined. Then add the baking powder, the rest of the flour and the milk, and mix to a smooth batter. Transfer the batter into the prepared cake tin. Gently push the pears into the batter, making sure that they touch the bottom of the pan. Bake for one hour or until a skewer tests clean. Allow to cool and dust with icing sugar before serving. Store in an airtight container thereafter.
Tell me dear readers, do you have a 'system' to help you keep up with all of your favourite or current recipes? Do please share your thoughts and ideas. I love hearing from you.
44 Comments
Oh that cake looks divine! We have a few pear trees on the farm so I'm pinning this in the hopes that I'll remember it come Autumn!
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Lizzy
8/1/2015 02:26:05 pm
Hi Janie... thanks for the pin! I do hope you get around to making this! Thanks for the tip about Evernote. : )
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6/1/2015 11:55:23 pm
Holy YUMMO Liz! I want this in my life. Living with you would be a magical adventure for the tastebuds. :)
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Lizzy
8/1/2015 02:26:23 pm
I like that idea, Anna, love... thank you!
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Lizzy
8/1/2015 02:27:00 pm
Sorry Elizabeth... pears are still available here in Canberra, from the markets and also Aldi... and Sydney Markets advises that they are still selling from there. : )
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Lizzy
8/1/2015 02:27:23 pm
So much information, John, so little time! Thank you for stopping by.
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7/1/2015 03:20:34 am
The baby pears are so cute snug in their holes in that cake! Makes it even more appetising!!! Great job, Liz!
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Lizzy
8/1/2015 02:27:44 pm
Thanks so much, and thank you for your continued support of Good Things!
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Lizzy
8/1/2015 02:27:57 pm
Thank you so much, Francesca.
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7/1/2015 09:04:54 am
So pretty! You really have a knack for show-stopping desserts.
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Lizzy
8/1/2015 02:28:10 pm
Oh my, thank you for your very kind words!
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7/1/2015 10:14:36 am
I'm like you in that I see so many recipes on blogs and in magazines and on the tele that I tell myself I'm going to make but then I never do. I'm trying to solve that by writing down the recipes that inspire me so I don't forget about them. I do love the look of your baby pear cake! Perfect for morning or afternoon tea xx
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Lizzy
8/1/2015 02:28:29 pm
Good plan, Charlie... hope you're enjoying Vanuatu! xox
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7/1/2015 04:41:41 pm
I print out / tear out the recipes I want to try and put them on the fridge. This December I planned on working through all of them. That was a joke. Think I got through less than half! Love the look of this cake. I might 'steal' the idea for individual desserts :)
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Lizzy
8/1/2015 02:28:54 pm
It will be delicious, Tandy... and a good plan, sounds like what I do! Well, I try! xo
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7/1/2015 05:52:56 pm
What a cute cake! I haven't seen pears for ages but I'll keep this in mind for when I do :D
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Lizzy
8/1/2015 02:29:16 pm
Interesting that you say that, Lorraine... I checked with Sydney Markets and they are around xo
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7/1/2015 05:53:24 pm
I saw you tweet a photo f this yesterday. I love pears and can think of nothing nicer that a rich, buttery tea cake. Yum.
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Lizzy
8/1/2015 02:29:39 pm
Thanks Fiona, this is a beauty, this cake! And thank you for your continued friendship and support.
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8/1/2015 10:17:12 am
Oh yummy Liz! Aren't those little pears cute, this looks pretty indeed x
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Lizzy
8/1/2015 02:29:53 pm
Thanks lovely Bec... it is delicious too xox
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8/1/2015 07:42:23 pm
your baby pears are adorable all cuddled up in tea cake. :)
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Lizzy
17/1/2015 08:19:10 am
Aw Maureen, thank you, they are delicious too! Come over for a slice!
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8/1/2015 11:58:09 pm
Liz, I like the simplicity of this cake. It reminds me of my favorite Italian cakes ~ composed of a few good ingredients. No gooey frosting, just a nice dusting of powdered sugar. The pears are a lovely touch. I thought I was done with sweets for awhile after the holidays but I really want to make this. Cheers and thanks for sharing the recipe.
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Lizzy
17/1/2015 08:20:09 am
Hello Domenica, that's why I love your work so much... we are singing from the same page in the hymn book when it comes to cake. I really dislike those with thick gooey frostings etc. Thanks so much for stopping by. I look forward to seeing your take on this x
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9/1/2015 12:28:02 am
Oh aren't they cute little pears. What I would give for a piece of this cake right now.
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Lizzy
17/1/2015 08:20:25 am
Come over Tania! We'll bake one together!
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Lizzy
17/1/2015 08:20:40 am
I surely do, David... and thanks for your kind words!
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Inky
11/1/2015 09:03:15 pm
I just watched the last piece of this cake walk out the door. I couldn't find smaller pears, so carefully sliced larger ones from the stalk down to give me halves. Run out of cinnamon sticks so used a whole allspice berry while poaching. It really was the most beautifully textured cake and I warmly thank you for your posting this excellent cake!
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Lizzy
12/1/2015 01:31:40 pm
Oh Inky, thank you so much for that very lovely feedback... I'm delighted that you loved this as much as we did!
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Lizzy
17/1/2015 08:21:00 am
Doesn't it look pretty, Padaek! Thanks for stopping by!
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13/1/2015 12:11:32 pm
What a cool idea, to use whole fruit in the cake!
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Lizzy
17/1/2015 08:21:11 am
Thank you Amanda, and it's tasty too!
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I know I’m commenting very late Liz, but that’s because I do the same as you with keeping tabs open, but not just a few, I sometimes end up with 50 or more until my browser crashes :(
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Lizzy
25/2/2015 04:22:13 pm
Hi Beck, enjoy this one, it's a beauty!
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Catherine
25/2/2015 01:25:05 am
Hi Lizzy,
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Lizzy
25/2/2015 04:21:51 pm
Hi Catherine! Thanks ever so much for this feedback. Much appreciated.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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