Fresh Pear Cake with Sliced Pears – gâteau moelleux et fruité
Introduction
Fresh pear cake with sliced pears… je me souviens encore du jour où j’ai préparé ce gâteau avec des poires bien mûres qui attendaient dans ma cuisine. Je ne voulais pas faire quelque chose de compliqué… juste un dessert simple, doux et réconfortant.
Et franchement, ce fresh pear cake with sliced pears m’a totalement conquise. Moelleux, légèrement sucré, avec ces tranches de poires fondantes sur le dessus… c’est le genre de gâteau qu’on adore partager.
Si tu cherches un dessert facile, fruité et parfait pour toutes les occasions, tu es exactement au bon endroit.
Fresh Pear Cake with Sliced Pears
Ingrédients
- 1 cup orange juice
- 1½ tbsp fresh rosemary (stems removed)
- 1 cup all purpose flour
- 1½ cups whole milk ricotta cheese (room temperature)
- ⅔ cup extra virgin olive oil
- 3 grams blood oranges (small, Cara Cara, or Valencia)
Instructions
- Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
- Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
- Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
- Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
- Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
- Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
- Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
Notes
Honnêtement, ce fresh pear cake with sliced pears est exactement le genre de dessert qui apporte douceur et réconfort sans en faire trop.
Ce que j’aime le plus, c’est cette texture ultra moelleuse combinée à la fraîcheur naturelle des poires. Les tranches fondantes sur le dessus donnent un côté à la fois rustique et élégant… simple, mais tellement irrésistible.
Que tu le prépares pour un goûter, un brunch ou un dessert léger, ce fresh pear cake with sliced pears est une valeur sûre. Facile, délicat et plein de saveurs naturelles.
Easy to make and delicious. Just one thing: It turned out too wet. I\’d recommend reducing the maple syrup back to a half cup. Or put one less egg.