Marsala pear cake

Found the definition on google: “Marsala wine is a fortified wine made in Sicily. Marsala is most commonly used in cooking to create nutty, rich caramelized sauces”.

Sometimes I wonder, What’s alcohol I’ve dared to add into my cake? With nothing held back, completely unafraid? Though some alcohol were not suitable addition to cake. I still focused on God’s help instead of the odds cake turns yucky.

It’s tempting to believe we’re responsible to change or to create delicious meal or dessert. I for once do not feel like baking ordinary butter cake. I like my cake to be outstanding delicious balancing the flavour, texture and its density of my creation.

I know my cake aren’t pretty. The same as some truths are bitter pills to swallow while others taste sweet. Everyone have different taste bud. Well don’t fret, compare or feed our anxieties by the look of the cake.

Bake for yourself to taste and see!!!!!!

Ingredients
250 g self-raising flour
250 g unsalted butter, softened
175 g caster sugar
150 g cornmeal
3 breuer pears, peeled, cut into pieces
3 large eggs
10-20 twists of vanilla grinder
1 1/4 Tsp baking powder
1/2 c Marsala wine

Method

Preheat oven 150 degrees C. Grease and line bottom of 23″ round springform pan. Set aside. Marinade pears in Marsala wine for 20-25 minutes.

Mix together flour, cornmeal and baking powder in a deep bowl; set aside . Then beat butter and sugar until light and fluffy. Next add egg one at a time and alternate with flour mixture to prevent egg from curdling. Beat well each addition of eggs and flour mixture. Twist 10 twist vanilla grinder in and mix to incorporated.

Spoon half marinated marsala pear onto pan. Now add in the remaining marinated pear into the batter. Mixing well. Spoon batter on top of the pear. Then smooth the top and twist another 10 twist vanilla grinder on top.

Bake 1 hour until skewer comes out clean. Switch off oven, leave cake in the oven with door close for 35 minutes. Then remove from oven and cool further 15 minutes before turning out onto plate. Serve with brewed coffee.

Note: oven temperature vary. You may need less time. You don’t have to marinade your pear with Marsala wine. You may use any fruits you like.

You can cut your pear into wedges. You can poached your pear in red wine. You can use almond meal instead of cornmeal.

#helenscchinrecipes
#awesomedesserts
#foodiesplus

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