Pear cake



This is my new cookbook. I originally had no intention of buying it because it was about 18 euros and I already have many cookbooks. (You know how some women go bananas for shoes? I have the same symptoms except I actually use the cookbooks;)) I was attempting to be prudent even though I knew the book would be wonderful because the author wrote one of my favourite bread cookbooks. So I behaved myself until I saw this book available for 5 euros WITH the shipping and handling on Amazon. Brand new. (It was first published in October 2014). I immediately chose the “Buy it now” option and got it two days later.
I should tell you all that a “bizcocho” in Spain is usually a sponge cake, even though the recipes included in this category can often include the drier and less moist cakes that comprise a traditional birthday cake that we know of in Canada or the United States.
I have tried 2 recipes thus far and am so happy with the results. Simple but delicious. The above photo is a pear sponge cake and upon tasting it, I was drooling. The original recipe incorporated apple but there was a notation that pear, peach or plum could be used instead. I chose pear because I had never baked with pear before. I have to share it with you because something great should never be kept to one’s self.:)

Round baking pan with removeable bottom 22 cm wide

2 peeled, cored and thinly sliced pears.(You may need 3 depending on the size of your pears. Mine were medium.)



3 eggs

150 g sugar

130 g butter

1 shot glass Brandy( 3 tablepoons)

200 g baking flour

8 g baking powder

Pinch of salt

Icing sugar


Preheat oven 180°

Grease the baking pan lightly with butter.


Put the eggs and sugar in a bowl.Beat for five minutes.
Add the butter and the brandy and beat for two minutes more.


Add the flour, baking powder and salt. Beat just until homogeneous and finish mixing gently with a spatula.


Pour into the mold.

Arrange the pears evenly into the batter.


Put into the oven for 30 minutes.

Once cooled, remove it from the mold (with the bottom part still on) and leave to cool on a rack. Sprinkle with icing sugar and serve.

Seriously, you won’t believe YOU made something so wonderful.

Enjoy! Xxxx Natascha