Pear Cake

Total time: 2hr 10m
Preparation Time: 30m

For 16 pieces

Nutritional Information

Contains 869 Kcal, 19g Protein, 87g Carbohydrates, 49g Fat


  • 100 g Bourbon vanilla powder
  • 1 pinch salt
  • 120 g butter, cold, cut into pieces
  • 170 g white flour
  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, use grated zest only
  • 100 g sugar
  • 3 eggs
  • 2 tbsp. Maizena cornflour
  • 2 tbsp. La Valadière Poire William (pear schnapps)
  • 2 tbsp. lemon juice
  • 1 bag vanilla sugar
  • 180 g Dessert Extrafin
  • 4 tbsp. birnel (pear syrup)
  • 500 g pears (e.g. Williams), peeled, cut into 5-mm-thick slices
  • icing sugar to dust


  • Mix the flour, almonds, sugar and salt in a bowl. Add the lemon zest and butter and, using your hands, rub together to form an evenly crumbly mixture. Add the egg, and mix quickly to create a soft dough – do not knead. Press the dough flat, cover and chill for approx. 30 mins.
  • Shape: shape half the dough into a ball, dust with a little flour. Roll out straight onto the prepared tin base. Secure the tin frame. Lay the remaining dough as a roll around the rim, press with the fingertips, pull upwards approx. 4 cm. Chill the dough for approx. 15 mins.
  • Stir the cornflour into the schnapps. Add the lemon juice and remaining ingredients with a little salt, stir well.
  • Arrange the pears on the pastry base, pour the sauce over the pears.
  • Bake for approx. 60 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave in the tin and cool on a cooling rack.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home