L'heure du thé. Tea Time. (Recipe included)

Savarin aux poires. Pear Cake (Parve – non-dairy)

 

1 1/2 c. sugar

4 eggs, beaten well

3/4 c. oil

¾ c. pear juice from the canned pears (or apricot nectar)

2 tsp. lemon extract

grated zest of 1 lemon

 

2 ½ cups c. all-purpose flour

1 Tbsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

 

2 c. canned pears (1 large can – eat a couple of pieces,) cut into chunks

 

GLAZE:

1 1/2 c. sifted powdered sugar

½ c. lemon juice

(Optional: may add 1 Tbsp pear alcohol. This turns the cake into a Savarin.)

Combine ingredients blending until smooth. Pour over cooled cake with a measuring cup.

 

FOR THE CAKE:

Combine sugar, eggs and oil. Beat well. Add the pear juice, the lemon extract and zest.

 

Combine flour, soda and salt. Add to sugar/egg mixture, mixing well as you are adding.

Stir in the pears gently with a spatula.

Spoon batter into a well greased 10 inch savarin mold, bundt pan or tube pan.

Bake at 350 degrees for 1 hour.

Remove from pan and allow to cool.

Pour Glaze over cake and serve with fruit.

(This cake freezes well.)

 

Done