Italian Pear and Almond Cake
In this short but sweet episode, I want to share a delicious cake - Italian Pear and Almond Cake. This is the most delicious recipe for Winter and is the perfect sweet-treat with Afternoon Tea.
I'll also share a new book that I purchased and loved.
Ingredients
125 g butter, salted or unsalted, at room temperature. If using unsalted, add a small pinch of salt to the batter
125 g white granulated sugar
2 eggs
50 g all purpose flour
100 g ground almonds, not almond flour
2.5 g baking powder
3 medium pears, ripe, but still firm, peeled, cored and halved lengthwise
50 g flaked almonds
Icing sugar, for garnish
For Imperial measurements:
Instructions
Pre-heat oven to 375° F.
Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.
In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and white sugar together at medium speed until pale in colour and fluffy.
Add the eggs, one at a time, beating well after each addition and scraping down the bowl between eggs (be sure to get all the way to the bottom of the bowl, where unincorporated butter can hide.. With the mixer on low, mix in the all purpose flour, ground almonds and baking powder. Spoon the batter into the prepared springform pan and use a spatula to even out the mixture. (Batter will be thick and fill the pan only to about an inch thick).
Prepare pears, by peeling, then cutting in half from the stem end to the bottom. Use a small spoon to remove the core and also scrape away the thick spine that runs up to the stem end. Set aside.
Arrange the pear halves in a circle on the top, cut side down and with the thin end towards the centre of the cake. Sprinkle flaked almonds over-top. Bake in pre-heated 375° oven for about 35 minutes, or until the cake tests clean when a skewer inserted into the centre of the cake.
Leave the cake to cool completely in the tin, then run a knife around the outside and carefully remove the ring and base. Dust with icing/confectioners' sugar before serving.
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UPDATE: If you use a different gold dust you should test it out on an upside cup for a couple of days. Some gold dusts mix well at first but then separate. For best results use the same brand gold dust that I used in this video.
This video tutorial will teach you how to make your very own SHINY, FDA APPROVED, NON-ALCOHOLIC metallic gold drip for your cake at home that actually TASTES GOOD! That’s right, NO TEDIOUS PAINTING! I will share with you the best edible gold luster dusts which can be found on Amazon, in Hobby Lobby, Michaels and other craft stores. This video will answer all of your questions including How to prepare gold drip UK? What can I use for a gold drip cake? Including tips and tricks for edible, non-edible, non-toxic, halal certified, etc.
You can get dripping with this gold drip recipe on a buttercream cake, fondant, icing, royal icing, frosting, etc. You do not need candy melts or white chocolate ganache with this recipe. This recipe works with all metallics such as gold, rose gold, silver, etc. with many glamorous color combination ideas such as elegant black and gold, white and gold, elegant pink and gold, red and gold, pink and rose gold, purple and gold, royal blue and gold, marbled rose, etc. I show you cake design ideas in this video as well including gold effect with flowers.
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This week Jonny shows you how to make a better box cake. Shh no one will know! Here’s how to do it:
“Homemade” BOX Cake
Swap out 1: Add 1 extra egg
Swap out 2: Swap water for milk of your choice
Swap out 3: Reduce oil by half and add melted butter
Swap out 4: Add 1/4 cup sour cream
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