Pear condensed milk cake

Read somewhere it says “Love is in the air!!! Love does begin where our stomach needed food”. It’s not just any how food, but food that is made with all of your heart, soul and body pour out into it. That’s LOVE and not forgetting integrity, respect and kindness. You know it when your stomach beating louder than the Congo drums and you smile when you see a baby smile that means your heart is pour out onto the baby.

As for me, I have poured out my baking culinary with so much love put into it. Bought condensed milk a month or so ago. Thought best use it before it expired. I have taken up to the next level by adding pureed pears to it. Well down to when my batter was a bit too much liquid. Therefore, I have ended up baking my cake for 2 hours. Yes, I mean 2 whole hours when it could be just 40 minutes to an hour. Learned my lesson never put too much liquid ingredients. Even a professional bake does make mistake. We are human!!!!

Got to write a note and pin onto my notice board Not to put too much liquid. Batter has to be right and smooth consistency. Glad that my experimenting and creating didn’t go to the bin. The bin had been clear yesterday. Thanks to God it not wasted. Anyway, the outcome apart from baking for 2 hours had produce something for me to learn and to enjoy eating. Best of two good rather than none.

The cake is delicious, moist and not too sweet and I love the shape on top. Even though, I do give a couple gentle knock to release air bubble and smooth the top. Garnish with some pureed pear, sprinkles chocolate and shredded coconut for some bright colour. Let’s bake with love in the air!!!!


250 g butter
200 g granulated sugar
320-350 g plain flour
30 ml orange juice
4 Tbs hot water
1 Tbs vanilla extract
2 Tsp baking powder
1/4 Tsp bicarb soda
1 canned sweetened condensed milk
4 eggs
2 Beurre bosc pears
a pinch of pink salt


Pureed pear, remaining
chocolate sprinkles
shredded coconut


Preheat oven 180 degrees C. Grease and lined 9” round springform. Wrap foils around the outside of pan. Set aside. Place another foil on cookie pan and place it in oven ready. Place pear and 1/8 c water in blender and blend till puree. Set aside.

In a deep plate, sift flour, baking powder, bicarb soda and add salt. Beat butter, sugar, and vanilla together until pale for 5 minutes. Next add one egg at a time beating well each addition. For the last egg add 1 Tbs flour mixture and beat well till creamy.

Alternate flour mixture with condensed milk. Begin and end with flour mixture. Beating to incorporate well. Oh, for the last batch condensed milk, add 4 Tbs hot water to clean the can of any milk and add orange juice. Add about 120 ml pureed pear. Keep the remaining for garnish and for another dish.

Beating well again after the last flour to combined about 1 minute. Spoon the batter into prepared pan. Smooth the top and gives a couple of gentle loving knocks to release air bubbles.

Bake for 40 minutes first and check from outside window of oven door that it’s not too brown. In my case it’s still blonde, I put in further with a big metal bowl over the pan for another 20 minutes. Then I checked again, it’s light brown with still liquid. I put it back in further 30 minutes with the big bowl.

Check with skewer, there are still some batters. Again, another 30 minutes and finally it is done cooked through. Phew!!! Removed the big metal bowl, switch off oven leave cake in for 30 minutes. Cool on rack 15 minutes before removing pan to cool completely. Transfer to plate. Sit for 15 minutes before spreading with pureed pears and garnish with sprinkles chocolate and shredded coconut on top for colour.

Note: you don’t have to puree pears, just cut thinly or wedges or pieces and mix into the batter. You can use any fruits of your choice. You can add orange juice or lemon juice a bit for flavour but make sure not too liquid. You can cover with foil loosely instead of using a big metal bowl.

You can garnish with spiced pears, icing sugar, or Chantilly cream or fruits of your choice. You can add chocolates like ferrero or make your own chocolates. You can make butter cream and cream the whole cake. You can add chopped walnuts if you like nuts.