Pear cake with pistachios recipe
Pear Cake with Pistachios recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
|For the yeast dough:|
|1 packet(s)||active dry yeast|
|½||lemon, grated rind|
|For the topping:|
|8||ripe pears, approx. 1.2kg|
|juice of 1 lemon|
|For the glaze:|
|80 g||pistachios, chopped|
|250 g||sour cream|
For the dough:
In a small saucepan, heat the milk and melt the butter in the milk. Sieve the flour into a bowl and mix well with the yeast. Add in salt, sugar, lemon rind, egg and the lukewarm milk and butter mixture. With a hand mixer mix on the lowest level first, then on the highest level until smooth. Allow the dough to rise at a warm place.
For the topping:
Peel and quarter the pears and remove the cores. Cut the pears into slices. Sprinkle the slices with lemon juice.
Dust the dough with a little flour, remove from the bowl and knead with your hands on a slightly floury surface. Roll out the dough in a high rimmed baking tray. Divide the pear slices on the cake. Cover the tray with a kitchen towel and allow to stand until visible risen.
Preheat the oven to 200°C.
For the glaze:
Mix the chopped pistachios, eggs, sugar and sour cream. Evenly divide the glaze on the pears. Transfer the baking tray into the oven and bake the cake for approximately 25-30 minutes.
ca. 30 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Pear cake with pistachios recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.