Swiss Pear Cake Recipes

Steps:

• Preheat oven to 350 degrees F.
• Butter a 8x8-inch pan.
• Sift together flour, baking powder, salt.
• In a bowl, combine pears, cinnamon, and 1/4 cup of sugar, toss lightly.
• Cream butter and remaining sugar together, add egg and vanilla and mix till the batter is pale and smooth.
• Add milk alternatively with the dry ingredients, starting and ending with flour.
• Pour half of the batter into baking pan.
• Cover with pears, then pour the remaining half of the batter, covering the pears completely.
• Bake for 35-40 minutes, or until toothpick inserted comes out clean.
• Let cool completely.

Steps:

• For the vanilla cake: Preheat the oven to 350 degrees F. Line three 9-inch round cake pans with parchment circles and spray lightly with cooking spray.
• Combine the butter, oil and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl between each egg. Beat in 1 tablespoon vanilla bean paste until incorporated.
• Whisk together the flour, baking powder and salt in a medium bowl. Add a third of the dry ingredients to the mixer and beat on low speed. Add half of the buttermilk and beat until just incorporated. Alternate dry and wet ingredients, ending with the dry and scraping down the bowl as needed until the batter is smooth.
• Divide the batter evenly among the prepared cake pans and bake until the cakes are lightly golden and the centers spring back to the touch, about 30 minutes. Let the cakes cool in their pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
• Meanwhile, to make the cake syrup, combine the remaining 1 cup sugar and 1 tablespoon vanilla bean paste with 1 cup water in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and let cool to room temperature.
• For the vanilla Swiss buttercream: Bring a medium saucepan filled with 2 inches of water to a simmer. Whisk together the egg whites and sugar in the bowl of a stand mixer and set the bowl over the simmering pot. Continue whisking until the sugar has dissolved and the mixture feels hot to the touch, 1 to 2 minutes. Wipe the condensation from the bottom of the bowl and attach it to the stand mixer fitted with the whisk attachment. Beat the egg white mixture on medium-high speed until the whites are glossy and the underside of the bowl is no longer warm, about 5 minutes. With the mixer running, begin adding a few chunks of butter at a time. Continue to add all the butter in this way until the buttercream is smooth and fluffy, about 2 minutes. Beat in the vanilla bean paste and salt.
• For the assembly: Trim the tops of the cakes, if necessary. Using a pastry brush, brush the tops of each layer of cake with the cake syrup, allowing it to soak in slightly. Add about 1 1/2 cups of buttercream to the top of the first cake and smooth it into an even layer with an offset spatula. Place the second cake on top of the first and add another layer of buttercream. Place the last cake on top and frost just the top with the remaining buttercream. Arrange some of the blackberries, blueberries, raspberries and strawberries decoratively around the top edge of the cake. Serve with the remaining berries on the side.

Steps:

• Half, peel and core pears. Place in lemon juice. cream butter with sugar add vanilla Combine with flour Add eggs one at a time. Mixing into cake batter. Pour Batter into 8-9" cake pan. Place Pear halves in cirlce around batter, gently press into batter. Bake 350 degrees 27 minutes or until golden on the top and barely cooked in the middle.

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
• Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
• In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
• Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
• Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired.

Steps:

• Whip cream until thick, add sugar and continue to whip until thick.
• Drain pears well.
• Melt chocolate with reserved syrup.
• Put pears in a large bowl, a glass bowl makes a nice presentation.
• Cover pears with whipped cream.
• Cool chocolate mixture, then pour or spoon chocolate carefully over whipped cream.
• Chill well.

Steps:

• Spread one side of the tortilla with 1 tablespoon of the honey mustard.
• Divide the alfafa sprouts, turkey, cheese and pears amongst the tortillas and wrap them up!

Steps:

• Combine the pears and the sugar and let stand for one hour.
• Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
• Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
• Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
• Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a 30 x 24cm swiss roll tin and line with baking parchment. Put the eggs, vanilla and both sugars in a large bowl, and beat with an electric whisk for 5 mins, or until thickened and doubled in volume. The beaters should leave a thick trail when lifted out of the mixture.
• Sift over the flour, baking powder, cinnamon and ¼ tsp salt, and very gently fold in using a large metal spoon. Pour into the prepared tin and bake for 10-15 mins until golden and springy. Leave to cool in the tin a little, then turn out onto a sheet of baking parchment dusted with icing sugar. Roll up from a longer end, along with the parchment, then leave to cool.
• Toss the pears with the lemon juice in a bowl, then tip into a sieve set over a bowl to drain off any excess liquid. Beat together the mascarpone, double cream and 3 tbsp of the maple syrup until thick and spoonable. Tip the pecans into a food processor and blitz until finely chopped, then spread out on a large sheet of baking parchment.
• When the sponge is completely cool, unroll and drizzle over the remaining maple syrup. Spread with three-quarters of the mascarpone mixture, then scatter over the pears and roll up again tightly. Spread the remaining mascarpone all over the outside of the roulade, then swiftly roll in the chopped pecans. Cut into thick slices and serve with an extra drizzle of maple syrup, if you like.

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a deep, 20cm loose-bottomed round cake tin. Mix the sugar, flours, ground almonds, baking powder and spices in a big bowl. Mix together the chopped nuts. Set aside 2 heaped tbsp of them for decoration and stir the rest into the dry ingredients with the chopped chocolate or chips. Whisk together the melted butter, eggs and almond extract.
• Tip the butter mixture into the dry ingredients and stir thoroughly to combine, then fold in the diced pear. Scrape the mixture into the tin and bake for 45 mins, then cover with foil and bake for 20 mins more until a skewer poked in comes out clean. Cool in the tin overnight.
• For the icing, put the soured cream and chocolate chunks in a small pan. Heat very gently, stirring, until melted. Chill until spreadable (overnight is fine).
• Remove the cake from the tin, spread over the icing and scatter with the reserved nuts.

Steps:

• Brush one side of each bead slice with butter.
• Place on a work surface, buttered side down.
• Spread 4 bread slices equally with honey mustard.
• Top 4 slices equally with pears, arugula and cheese.
• Cover with remaining bread slices, buttered side up, and press together gently.
• Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3-4 minutes or until golden brown and cheese is melted.
• Serve immediately.

Steps:

• Spread two slices of bread with mustard. Layer each with the cheese, pear and onion slices and pecans; top with remaining cheese and bread. , Place the sandwiches on a microwave-safe plate. Cover and microwave on high for 20-30 seconds or until cheese is melted.

Steps:

• Dissolve the yeast in water, add one tsp flour and set aside in warm place for 10 minutes or so, until it is foamy and bubbly.
• Mix 1 cup flour, salt, sugar and softened butter in a mixer bowl. Add the yeast mixture and egg and mix thoroughly.
• Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth, about 10 minutes.
• Place in greased bowo, turning to coat top. Cover and let rise in warm place until doubled, about 1 hour.
• Prepare the filling while the dough is rising. In a small saucepan, bring the water to a boil.
• Add the fruit and the lemon juice to the water. Simmer over low heat, stirring frequently, for 10 minutes or until so tender that it can be mashed easily. Drain the fruit.
• Puree in a blender or food processor. Remove to a bowl and combine with the walnuts, lemon zest, cinnamon and nutmeg. Mix thoroughly - this will be a thick mixture.
• Grease a large baking sheet. Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a 9 x 9 inch square.
• Spread the filling on the dough, leaving a 1-inch margin all around. Roll the dough jelly-roll style.
• Place on the grease baking sheet, seam side down, and let rise in a warm place, covered, until doubled, about 30 minutes.
• Brush with glaze and bake in preheated 350 deg F oven 30 to 40 minutes or until done. Cool on wire rack.