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Pear, cinnamon and pecan cake
Method
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Preheat the oven to 180°C (356°F).
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Peel then cut the pears into quarters.
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Add 60 g (1/4 cup + 2 tbsp) of sugar, a knob of butter, the pears, and the pecans to the cake mold. Pre-bake the mixture.
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In a bowl, let the butter soften, then mix at room temperature with 100 g (1/2 cup) of sugar.
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Using a whisk or food processor, add the eggs one at a time, then the flour, baking powder, and Armagnac.
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Pour the batter over the pears and bake in the oven.
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Remove from the oven, take the cake out of the mold, and let cool. Sprinkle with a little cinnamon.
Ingredients
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6 pears
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180 g (3/4 cup + 2 tbsp) of lightly salted butter
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160 g (3/4 cup + 2 tbsp) of sugar
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100 g (1/2 cup) of sugar for the batter
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60 g (1/4 cup + 2 tbsp) for the pears
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180 g (4 medium-sized) eggs
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180 g (1 1/2 cups) flour
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1 tsp baking powder
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30 g (2 tbsp) Armagnac
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1 tsp cinnamon
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50 g (1/2 cup) pecans
Utensil
Fry pan
The benefits of cooking with a frying pan
With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.
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