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Laurence’s pear cake
Le gâteau aux poires de Laurence
- Serves:
6
- Difficulty
Medium
- Ready in
1 hr 25
By Fran Warde
Published 2009
This is a family recipe from
Ingredients
375 g 13 oz 200 g 7
Method
Place the flour, sugar, milk, butter, eggs, baking powder, vanilla extract and liqueur in a bowl and mix quickly together until smooth. Transfer the mixture to the bu
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This is tasty but I'd make a few changes next time I bake it. It needed a lower temperature and longer cooking in my fan oven (although I lowered it to 170). It needs quite a deep tin. Also, look out for the typo -- you need to melt the butter for the topping otherwise you can't pour it on - so I wonder if the quantity is correct. The typo for the quantity of sugar in the topping (214oz)! is so obvious that it isn't really a problem -- I assume it should be 2 1/4 … See below for Fran's response.
Thanks Liz. The sugar should be 2½ oz. That typi will be fixed very shortly.
Many thanks for bringing this to my attention and apologies for the mistakes.
All ovens vary but lowering the temperature and cooking it for longer was obviously needed in your case. Yes it is a deep spring form cake tin that is needed approx 3 inches high that should have been stated.
Also correct melt the butter to pour over the top.
Please do ask again if you have any more questions.
Fran