Name: Cozy Pear & White Wine Cake
Prep time: 45 min
Cook time: 63 min
Total time: 123 min
Yield: 8
Cuisine: French
Ingredients: 12 gram Baking Powder; 4 piece Chicken Eggs; 750 milliliter Sweet white wine; 1 piece Vanilla Bean; 5 gram Cloves; 1 piece Whole Cinnamon Sticks; 200 milliliter Whipping Cream 33%; 300 gram Medium-Fine Wheat Flour; 80 gram Vegetable Fat, Butter Flavor; 150 gram Granulated Sugar; 120 gram Brown Cane Sugar; 700 gram Pear; 15 gram Black Pepper; 80 gram 85% Dark Chocolate

Step-by-step method

Let’s cook

At a glance

This showstopper starts with poaching pears in spiced white wine—a process that fills your kitchen with cozy autumn aromas—before folding them into a tender cake batter along with a hint of dark chocolate. The trickiest part is scoring the pears just right and managing two oven temperatures, but the payoff is a beautifully moist cake kissed with wine syrup that's well worth the effort.

1/10

Peel the pears and start the poaching liquid

Peel the pears, cut them into quarters and cut out the core. In a large (a wide, shallow one works well), pot combine the wine, cane sugar and spices.

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0/6

700 gram
Pear

750 milliliter
Sweet white wine

120 gram
Brown Cane Sugar

15 gram
Black Pepper

5 gram
Cloves

1 piece
Whole Cinnamon Sticks
2/10

Add the vanilla and bring to a boil

Slice the vanilla pod lengthways in half, scrape out the seeds with the tip of a knife and add them to the wine. Add the rest of the pod too, so it can infuse further. Bring to a full boil until the sugar has dissolved.

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1 piece
Vanilla Bean
3/10

Add the pears

Add the pears, lower the heat and simmer for about ten minutes. The pears should soften but not turn mushy. Lift the pears out of the wine syrup, leaving the spices in for now. Turn up the heat to reduce the liquid a little. This will thicken the syrup, which is exactly what we want.

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Score the pears

While the wine is simmering, score all the pears. Lay each one on a chopping board, cut side (where the core was) facing down. Make cuts across the width of the pear, not too deep so you don't cut all the way through. Space the cuts close together, fairly tightly.
5/10

Whisk the eggs with sugar

In a large bowl, whisk together the eggs and sugar. Add the flour mixed with the baking powder.

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4 piece
Chicken Eggs

150 gram
Granulated Sugar

300 gram
Medium-Fine Wheat Flour

12 gram
Baking Powder
6/10

Mix the batter

Finally, stir in the cream and melted butter. Mix until you have a smooth batter. Fold in the grated chocolate at the end. Preheat your oven to 180 °C.

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200 milliliter
Whipping Cream 33%

80 gram
Vegetable Fat, Butter Flavor

30 gram
85% Dark Chocolate
7/10

Pour the batter into the tin and arrange the pears

Grease a round cake tin with butter and dust with flour. Pour in the batter. Arrange the pears on top of the batter. If you have a few pear pieces left over, slice them and tuck them into any gaps in the batter.
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Drizzle with the syrup

Bake for 30 minutes at 180 °C. Now it's time for the wine syrup. After reducing, you should have about 150–200 ml left. Remove the spices from it. Drizzle the syrup over the whole cake, then return it to the oven.
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Finish baking

Finish baking at 200 °C for a further 10–15 minutes. The cake will turn a lovely golden colour, and the syrup will keep it wonderfully moist.
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Serving

Here's a secret tip for you. If you want to take the cake to the next level, drizzle it with a little melted chocolate. Yum!

For this step
0/1

50 gram
85% Dark Chocolate

Step-by-step method

At a glance

Peel the pears and start the poaching liquid

For this step

Add the vanilla and bring to a boil

For this step

Add the pears

Score the pears

Whisk the eggs with sugar

For this step

Mix the batter

For this step

Pour the batter into the tin and arrange the pears

Drizzle with the syrup

Finish baking

Serving

For this step

Pear and White Wine Cake

Ingredients — what you'll need

About this recipe

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