Laurence’s pear cake

Name: Laurence’s pear cake (Le gâteau aux poires de Laurence)
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: Serves: 6
Cuisine: French
Ingredients: 1 egg yolk; 75 g (2½ oz) caster sugar; 115 g (4 oz) unsalted butter, melted, plus extra for buttering the cake tin; 450 g (1 lb) canned pear halves (drained weight); 2 dsp Poire William liqueur; 375 g (13 oz) self-raising flour; 150 g (5 oz) unsalted butter, melted; 4 large eggs; 200 g (7 oz) caster sugar; 125 ml (4 fl oz) milk; 2 tsp baking powder; 4 drops pure vanilla extract

Le gâteau aux poires de Laurence

Preparation info

Serves:
6

Difficulty
Medium
Ready in
1 hr 25

Appears in

New Bistro

By Fran Warde

Published 2009

About

This is a family recipe from Laurence’s mother. It’s for a celebratory cake that was baked when she was a young girl for many birthdays. Now it is very popular with famished skiers!

Ingredients

375 g (13 oz) self-raising flour
200 g (7

Europe
France
Rhône-Alpes
Dessert
Cake
Vegetarian
Mediterranean

Method

Preheat the oven to 180°C/350°F/Gas 4. Butter the inside of a deep 23cm (9-inch) non-stick springform cake tin.

Place the flour, sugar, milk, butter, eggs, baking powder, vanilla extract and liqueur in a bowl and mix quickly together until smooth. Transfer the mixture to the bu