Try this savory cake, enriched with chunks of Camembert and small pears left whole. When sliced, it offers a scenic and unusual effect, and the flavor of this cake will surprise you. The batter is very simple, and the only thing you’ll need to pay attention to is the baking, allowing the pears to cook but remain firm, almost crunchy.
Savory cakes are great allies for preparing buffet parties and standing lunches, but they’re also perfect for a cocktail with friends.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Summer, Fall
- Energy 704.58 (Kcal)
- Carbohydrates 57.48 (g) of which sugars 12.04 (g)
- Proteins 20.89 (g)
- Fat 44.65 (g) of which saturated 11.80 (g)of which unsaturated 30.82 (g)
- Fibers 5.26 (g)
- Sodium 1,072.52 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup natural plain yogurt (to be used as a measure)
- 1 cup vegetable oil (of good quality)
- 3 eggs (organic, whole)
- 2 cups all-purpose flour (heaping)
- 1 packet baking powder (not vanilla flavored)
- 5.3 oz Camembert (or any other soft and flavorful cheese)
- 4 Coscia pears (or any small pears, preferably untreated)
- 1 pinch fine salt (and pepper, white or black)
Tools
The savory cake can be mixed by hand or with a stand mixer and requires a loaf pan for baking. I used a small 10-inch pan, reusing a disposable one that I had already used and lined with parchment paper.
- 1 Stand Mixer
Steps
Whether you choose to mix with a food processor or a stand mixer, or manually with a bowl and spoon, always start with the liquid ingredients.
Mix the yogurt, vegetable oil, and eggs, then gradually add the flour and baking powder, salt, and pepper.
Finally, add the cheese chunks and gently mix by hand to avoid mashing them.
Line a small loaf pan (10 inches) with parchment paper. Pour the batter and distribute it evenly. Submerge 4 well-washed small pears in the batter, unpeeled and with stems intact. Make sure they lean against each other and stand upright. Preheat the oven to 356°F with fan and bake on the lowest rack. After about 15 minutes, lower the oven to 338°F and continue baking for another twenty minutes or so.
The savory Camembert and pear cake is better when warm.
The Queen’s Secrets
This cake can be made with any other cheese that pairs well with pears, such as gorgonzola or brie. It’s also great with aged goat cheese, so rely on your fridge leftovers before buying.
If the pears are organic, don’t peel them; otherwise, do. If the seeds inside bother you, you can do it two ways: cut the pears in half and remove the core (recommended if the pears are slightly larger) and, if desired, close them before inserting them into the batter.
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FAQ
Can I prepare this cake the day before?
Absolutely yes, but then gently reheat it before serving.
