I love Pears! They bake so well. They don’t fight for attention in a cake, they pair so well with chocolate…well, I can go on and on. In Mumbai I find them all year round so that makes it an important fruit for bakers to work with. Try this recipe it won’t disappoint.


Pear and Cinnamon Cake with Meringue
Recipe type: Bake
Cuisine: Cake
  • 60 gms butter, softened
  • 60 gms sugar
  • 1 egg
  • 60 gms plain flour
  • 2 pears, thinly sliced
  • ½ tsp cinnamon powder
  • Rind of 1 lemon
  • For Meringue:
  • 2 egg whites
  • 100 gms sugar
  1. Preheat the oven at 180 degrees.
  2. In a bowl whisk together butter and sugar well, add vanilla and the lemon rind.
  3. Add the egg and beat it using a hand blender until light and fluffy.
  4. Fold in the flour and the cinnamon. make sure you sift them (flour and cinnamon) together so that its free of any un-ground cinnamon.
  5. Pour the batter into a round cake tin (20 cm) lined with parchment paper.
  6. Put the pear slices down into the batter
  7. Bake this for about 10 minutes at 180 degrees
  8. Bring this out and let it cool just a bit. Now work on the meringue
  9. Using your kitchen aid beat the egg whites stiff and add the sugar a little at a time.
  10. Add the meringue on top of the baked cake.
  11. Bake the cake in the oven at 200 degrees Celsius until light golden for about 15 minutes.
  12. This cake looks and tastes so overwhelmingly warm and delicious. It doesn’t need anything to pair with it.



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