How to Make Normandy Pear Cake
- Preheat your oven to 170C. Take a 23cm springform cake pan and brush with melted butter to lightly oil. Top the base with non-stick baking paper.
- Take a medium bowl and beat the sugar and butter in it using an electric beater, until pastel and creamy. Stir in eggs, 1 at a time, beating after each addition, until fully mixed.
- Dispense the flour and baking powder over the egg mixture and knead until just combined. Add in the sour cream.
- Now add pear, walnut, sultanas, and mixed spice to the cake mixture and whip until blended. Add the mixture to the prepared pan and even out. Make a small well in the center and bake in the oven for 50 minutes to an hour or until a knife inserted into the center of the cake comes out clean.
- In the meantime, Put a saucepan over low heat and add brandy and honey. Let cook, stirring continuously for 2 minutes or until honey melts and the mixture is blended.
- Using a skewer, pierce holes all over the facade of the cake.
- Empty the brandy mixture onto the hot cake. Let stay in the pan for 10 minutes to cool slightly and then transfer to a wire rack to cool down completely.
- Cut the cake into wedges and serve with cream.
Culinary experts in Normandy, in Northern France, cherish utilizing dairy items in their food and this is one reason you should ensure you top each cut of the pear cake with a generous dab of cream.