Choose your cookies

Necessary cookies hold the site together — cart, sign-in, language. Analytics ones show us what works here and what to build your recommendations on. Marketing ones would measure ads outside Yumsto; we're not running any yet. Nothing but the necessary ones runs until you say yes.

How we handle your data

Cookie settings

Cooking

Back to recipe

Pear and White Wine Cake

·
8 servings
  1. Peel the pears and start the poaching liquid

    Peel the pears and start the poaching liquid

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

  2. Add the vanilla and bring to the 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. Bring to a full boil until the sugar has dissolved.

  3. 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 the pan. Turn up the heat to reduce the liquid a little. This will thicken the syrup, which is exactly what we need.

  4. Score the pears

    Score the pears

    While the wine is simmering, score all the pears. Lay each one flat 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. Whisk the eggs with sugar

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

  6. Mix the batter

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

  7. 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.

  8. Pour over 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. Pour the syrup over the whole cake, then return it to the oven.

  9. Finish baking

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

  10. Serving

    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!

  11. You're done!

    Enjoy your meal · 10 steps behind you

    Did it work out?

    One click, and we know how the recipe works in a real kitchen.

    Find next recipe

Cart