This is adapted from the Anjou Pear Cake in the BBC Good Food Cakes app. I've added the lemon zest for more flavor, switched from poire William liqueur to brandy (that's what I had), left out the glaze for a simpler, more clafouti-like cake, switched to all egg white to use up some extras and changed the measurements from weight to volume (for the most part) to make it easier for us Americans. I also decided to name this yummy cake after Marguerite d'Anjou, queen to King Henry VI. —Lauren Hairston
1 1/2 pounds
soft pears, peeled, cored and sliced into 1/2"-3/4" chunks
lemon, juice and zest
1/2 cup + 2 tablespoons
1/4 cup + 1 tablespoon
In This Recipe
Preheat oven to 350? Fahrenheit. Line the bottom of a 9"-round springform pan with parchment paper, then grease the bottom and sides of the pan. Set on a baking sheet and set aside.
In a large bowl, stir together the pear chunks, lemon zest and juice and brandy. Set aside.
Over medium heat in a large saucepan, melt the butter, being careful not to let it brown. Remove from the heat and stir in the flour, baking powder and sugar. Gradually stir in the egg whites (or two whole eggs). Fold in the pears and any accumulated juices then pour batter in the prepared cake tin. Bake in the middle of the oven for 50 minutes, or until a cake tester comes out clean.
Cool the cake in its tin for a few minutes, then turn out and serve warm.