Pear Cake

Our family loves fruit. Winter or summer, the fruit bowl on the kitchen table is always full. However, from time to time some fruit look better than they taste, days pass and after the first try nobody is tempted to eat them and the fruit risk going bad.

This is what happened to these red pears I bought earlier this week. They looked nice, but were kind of watery and bland. I hate throwing food, so I came up with a recipe for a fruit cake, using the remaining four pears we had in our fruit bowl.

The batter for the cake uses only eggs, oil, sugar and flour, no milk, so it forms a very tasty meringue like crust, while the pears combine with the pastry and make it moist and juicy.

Next time I might try stewing the pears a little in advance, to make them taste more like pear jam.

• four average to small pears
• 1 pack vanilla sugar
• 3 eggs (150 g)
  
• 200 g sugar
• 50 g sunflower oil
• 150 g flour
• 5 g baking powder
• 5 g combined spices (cinnamon, nutmeg, cloves)
  

Grease the baking tray with butter, cut the pears into small pieces and cover with vanilla sugar. Beat the eggs with the sugar and the oil, add the flour, mixed with the baking powder and the spices. Pour the batter over the pears, sprinkle with brown sugar.

Bake in a preheated oven at 180C until the toothpick test indicates that the cake is fully baked. Serve cold with coffee, tea or milk and enjoy!