Pear Cake with Honey and Spelt

SAVEUR - - Contents -

SERVES 6–8 / Ac­tive: 20 min. • To­tal: 1 hr.

“Be­tween cho­co­late and fruit desserts, I al­ways choose fruit,” says Goggi, who knows how to make this sim­ple cake by mem­ory. “I brush it with honey and le­mon glaze to keep the top moist and shiny.” In fall, pears or ap­ples work well, or in sum­mer, peaches, apri­cots, and berries do too. Spelt, an ancient grain, lends a hearty crumb and golden color.

7 oz. un­salted soft­ened but­ter (14 Tbsp.), plus more for greas­ing ½ cup plus 1 Tbsp. su­gar ⅓ packed cup light brown su­gar 1 tonka bean, peeled and finely grated (op­tional) ½ tsp. kosher salt 2 large eggs, at room tem­per­a­ture 1 cup all-pur­pose flour ½ cup plus 3 Tbsp. spelt flour 1½ tsp. bak­ing pow­der ⅓ cup but­ter­milk 2 Tbsp. sliced al­monds 1 firm-ripe pear, cored and sliced length­wise 2 Tbsp. honey 1 Tbsp. fresh le­mon juice Chamomile Gelato (recipe fol­lows) (op­tional)

1 Pre­heat the oven to 375°F. But­ter a 9-inch cake pan and line the bot­tom with a cir­cle of parch­ment pa­per.

2 In a stand mixer us­ing the pad­dle at­tach­ment, beat the but­ter, sug­ars, tonka bean if us­ing, and the salt un­til fluffy. Add the eggs one at a time, scrap­ing the bowl as needed and mak­ing sure the first egg is com­pletely in­cor­po­rated be­fore adding the next.

3 In a medium bowl, whisk the flours and bak­ing pow­der. Add half the dry in­gre­di­ents to the but­ter mix­ture and mix on low speed. When mostly in­cor­po­rated, stream in the but­ter­milk while con­tin­u­ing to mix. Scrape the bowl and pad­dle, then add the rest of the dry in­gre­di­ents and mix on low speed just un­til smooth. Pour into the pre­pared pan and smooth the sur­face. Sprin­kle with the al­monds, then fan out the pears on top. Bake un­til the cake is golden brown and a tester in­serted into the cen­ter comes out clean, 35–40 min­utes. Re­move the pan to a rack to cool com­pletely. Un­mold the cake and re­move the parch­ment pa­per.

4 In a small pot over low heat, stir the honey and le­mon juice un­til smooth. Brush the cooled cake lightly with the glaze. Slice and serve with chamomile gelato if de­sired.

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