CookEat Recipe
Tangerine and Pear Cake with Coffee
Pear and tangerine pieces add fruit to a light brown sugar cake. A small measured amount of brewed coffee gives the crumb a gentle background flavour.
Method
Steps
Step 1
Plan 25 minutes preparation, 40–45 minutes baking and 45 minutes cooling. Preheat a conventional oven to 175°C. Line the base and sides of a 23 cm round metal cake tin, at least 5 cm deep, with baking paper.
Step 2
Measure 40 ml freshly brewed filtered black coffee and cool. Peel and core pears, then weigh 250 g flesh and cut into 1 cm dice. Peel tangerines, remove pith and seeds, and weigh 100 g flesh after draining loose juice; cut segments in half.
Step 3
Cream the softened unsalted butter and brown sugar for 3 minutes. Beat in 150 g shelled beaten egg gradually. Mix the cooled coffee with all 40 ml milk.
Step 4
Whisk the flour and baking powder together. Fold the dry mixture into the creamed base in two additions, adding the coffee milk between them. Fold in two-thirds of the pear and tangerine pieces.
Step 5
Level the batter in the tin and scatter the remaining fruit on top. Bake for 40–45 minutes until the middle is set and a skewer into the cake between the fruit comes out without wet batter. Keep the tin below two-thirds full and tent with foil if the surface browns early.
Step 6
Cool for 15 minutes in the tin, then remove to a rack for at least 30 minutes. Cut into eight wedges. Refrigerate leftovers within 2 hours and use within 2 days.
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