You are here:
  1. Home
  2. Baking - sweet
  3. Italian Pear Cake ( Torta Di pere)


1 Italian Pear Cake ( Torta Di pere)

2 Baking - sweet recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Italian Pear Cake ( Torta Di pere)

Print:
Print recipe
I'm cooking this today
4

Ingredients

12 piece(s)

TMX (Torta di pere) Italian Pear Cake: dough

  • 3 eggs
  • 160 g sugar, + 1-2T for sprinkling
  • dash vanilla extract
  • 250 g marscapone cheese
  • 300 g cake flour
  • 1.5 tsp baking powder
  • 1/4t bicarbonate of soda
  • 1/4t salt
  • 30 g oil
  • 2-3 Ripe pears, peeled and cored. Depending on the size.
  • 1/4cup apricot jam, to glaze (optional)
Add to shopping list
  • 6
    1h 0min
    Preparation 15min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    How to:
  1. **To make Cake Flour**
    Take 100g Plain flour, add 20g cornflour and combine. Use as required.

    Preheat the oven to 180C.
    Grease and base line a 20-23cm springform pan.

    Insert the butterfly and beat the eggs, sugar and vanilla, 2mins/sp4.

    Remove the butterfly and add the marscapone cheese, 1min/sp4.

    Add the remaining dry ingredients and the oil and blend 1min/sp4.

    Chop one pear into dice and thinly slice the other.

    Add the diced pear to the Closed lid and blend 20secs/sp2/Counter-clockwise operation, using the spatula to assist if necessary. Do not overblend the mixture. The pears should remain chunky.

    Spread into the prepared pan.

    Top with the remaining sliced pears, adding more if there is insufficient to cover.

    Sprinkle lightly with the extra sugar.

    Bake for 45-60mins or until cooked.

    Brush with a little warm apricot jam to give it a shine (optional).

    Serve with cream, icecream or creme Anglaise.
10

Accessories you need

  • Butterfly
    Butterfly
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

A dessert favoured by many in various regions of Italy.

Lovely served with a glass of dessert wine.

"Thermify me.."
Your source of great recipes, tips and cooking inspiration.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • littlebun:...

    Submitted by thermifyme on 25. December 2018 - 07:32.

    littlebun:
    Mum not sure I’m sorry, but I would give it a shot 😉

    “Thermify me”
    Take your Thermomix cooking experience to a whole new level with great recipes, tips and hints on how to get the most out of your Thermomix..

    Login or register to post comments

  • Hi Monica ...

    Submitted by littlebun on 24. December 2018 - 22:23.

    Hi Monica
    would cake flour work with the same ratio if using gluten free flour?

    Login or register to post comments

  • Yummo

    Submitted by monicaih on 29. November 2018 - 16:40.

    Yummo

    “Thermify me”..
    Take your Thermomix experience to a whole new level..! Love

    Login or register to post comments