8 tablespoons unsalted butter, at room temperature
1 cup brown sugar
2 eggs
500 grams pear, big
4 tablespoons unsalted butter, cut into 4 pieces
1 cup sugar
1/4 teaspoons lime juice
Preparation
50 mins
0 mins
Medium
Prepare a candy. In a thick pot, mix the sugar, lemon juice and 1/4 cup of cold water.
With a brush soaked in water, make sure that the edges of the pot do not have sugar (if it does not burn).
Cook over medium-high heat for 5-8 minutes without stirring. Slowly move the pot so that the sugar does not stick and cook another 20 minutes.
While the sugar is caramelizing, preheat the oven to 18 degrees and grease a round pan with butter (do not use one with a lid since the caramel can be removed).
Peel, and remove the hearts of the pears. Cut them into thick slices and arrange in the bottom of the cake mold, enunciating them a little and in a circular way.
When the caramel is ready, stir 4 tablespoons of butter (one at a time) until they melt completely. Put the candy on top of the pears and cover the entire bottom of the mold.
Prepare the cake. Mix the flour, baking powder, ginger, cinnamon and salt in a bowl.
In another bowl mix the milk and vanilla.
With an electric mixer , add the butter at medium-high speed until it becomes spongy, about 1 minute. Slowly add the sugar and beat for 2-3 minutes.
Slow down and add the eggs (one at a time, beating well after adding them.
Reduce the speed to low and add the flour mixture alternating with the milk in 5 parts. (Do not beat more since that will make the cake come out hard and not fluffy)
Put the mixture on top of the pears in the mold of the cake and bake for 35-45 minutes.
Remove from the oven and let cool for 10 minutes.
Pass a knife around the edges of the mold and unmold the cake on the serving plate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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