The pear and walnut cake is a simple and quick dessert, but really delicious. I wanted to make a nice fruit cake for breakfast, so I went shopping at MD and bought some pears and walnuts, two ingredients I love that pair wonderfully. These tasty and juicy pears and the crispy, flavorful walnuts will make this pear and walnut cake truly special. It is fragrant and very soft, perfect not only for breakfast but also for an afternoon snack or a little treat, and it’s also butter-free!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 9/9.5 in pan (22/24 cm)
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 2/3 cup milk (about 5 fl oz / 150 ml)
- 3/4 cup granulated sugar (about 150 g)
- 3/4 cup shelled walnuts (about 2.6 oz / 75 g), chopped
- 4 pears
- 3 eggs
- 1 packet (about 4 tsp / 16 g) baking powder
- 1 pinch salt
- 1 lemon
- as needed powdered sugar
Steps
The pear and walnut cake is very simple and quick to prepare. First, beat the eggs with the sugar and a pinch of salt until they become pale and frothy. Add the vegetable oil and mix.
Add the milk, the flour, the baking powder, the grated lemon zest and mix well until all the ingredients are combined. Then fold in two pears cut into small pieces and tossed with the juice of half a lemon, and the chopped shelled walnuts (reserve a few for the final decoration).
Transfer the batter to a pan lined with parchment paper and decorate the surface of the pear and walnut cake with the two pears sliced thinly and tossed with the juice of the other half lemon, and with the remaining walnuts. Then bake in a preheated oven at 356°F for about 40 minutes; do the toothpick test to check for doneness.
Tips:
The pear and walnut cake keeps at room temperature for 3–4 days.
