Rosemary cake topped with caramelized pear

Rosemary cake topped with caramelized pear on a plate

This cake present an interesting mix of flavors, the rosemary aroma with the delicious caramelized pear topping. It's a cake with excellent presentation, sweet and delicious.

Rosemary cake topped with caramelized pear on a plate

This cake is prepared in a simple and traditional way, the only difference is the sweet pear topping that gives to the cake an extra flavor.

HOW TO PREPARE ROSEMARY CAKE TOPPED WITH CARAMELIZED PEAR:

Beat the margarine and the brown sugar until creamy. Add the eggs one by one and beat about 3 to 4 minutes. Add the milk, rosemary, salt, vanilla extract and mix for 2 to 3 minutes. Add the flour mixed with the baking powder and beat until obtain a homogeneous and creamy mixture.
Pour the mixture into the prepared pan and bake for about 35 minutes.
Wash, peel the pears and cut into slices. Place them in a saucepan together with the cinnamon stick, the two tablespoons sugar, honey and the water. Stir and place the pan over medium-low heat about 15 to 20 minutes until the pear start to caramelize.
Remove the cake from the oven and unmold to a plate. Rosemary cake on a platePlace the pear slices on top of the cake and drizzle with the sauce. Let cool and serve.

By
Category: Cakes, Recipes
Cuisine:
Difficulty:
Servings:: 14 slices
Prep Time:25 m
Cook Time:35 m
Total Time:60 m
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Units: Metric (Units: US)

Ingredients

  • 150 grams (2/3 cup) softened margarine
  • 150 grams (about 1 cup) dark brown sugar
  • 6 eggs
  • 1 tablespoon rosemary
  • 50 ml (1/4 cup) milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 150 grams (1 cup) all-purpose flour
  • A pinch of salt
  • 2 pears
  • 1 cinnamon stick
  • 75 ml (1/3 cup) water
  • 2 tablespoons sugar
  • 2 tablespoons honey

Directions

  1. Preheat the oven to 180ºC (350ºF). Grease a round cake pan (22 x 10 centimeters (8 2/3 x 4 inches)) with margarine and sprinkle with flour.
  2. In an electric mixer, beat on medium speed the margarine with the brown sugar until obtain a homogeneous and creamy mixture. Add the eggs one by one and beat for 3 to 4 minutes until a homogeneous mixture. Then, add the milk, rosemary, salt, the vanilla extract and mix for 2 to 3 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture.
  3. Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).
  4. Meanwhile, wash, peel the pears and cut into slices. Place them in a saucepan together with the cinnamon stick, the two tablespoons sugar, honey and the water. Stir and place the pan over medium-low heat about 15 to 20 minutes until the pear start to caramelize, stirring occasionally.
  5. Remove the cake from the oven and unmold onto a plate. Place the pear slices over the top of the cake and drizzle with the sauce. Let cool to room temperature and serve.
Rosemary cake topped with caramelized pear
Nutrition facts
Serves 14 slices
Per Serving:
% DAILY VALUE
Calories 220
Total Fat 10.5 g(17%)
Saturated Fat 2 g(10%)
Cholesterol 70 mg(23%)
Sodium 145 mg(6%)
Total Carbohydrate 28 g(9%)
Protein 4 g
 

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