Pear Cake
- Soomaali
- Doolshe Cambaruud
- Français
- Gâteau à la Poire
- العربية
- كيك الكمثرى
By Leila & Abdullahi · ·
After having delicious couscous for lunch at a Moroccan restaurant in the Latin Quarter in Paris, we decided to spend the afternoon walking around looking for souvenirs and enjoying the sights. It was a cloudy day but to us it did not look like it was going to rain. Then, without warning, it started to pour. The sudden rain shower caught us by surprise but for the locals it was not at all surprising and they pulled out their umbrellas. We found out later that Paris was known for its sudden rain showers. For us, the only recourse we had was to duck into the nearest shop.
It was a tea shop, or as the French call it, salon de thé. At the Moroccan restaurant, we had mint tea after our meal, and under normal circumstances, we would not drink tea twice in the same afternoon. But then we saw a beautiful assortment of cakes that looked irresistible and we found ourselves a nice table with a view of the street.
We tried three different cakes, each of them delicious but one stood above the rest. It was an unforgettable pear cake. It was a soft, butter cake that was topped with sliced pears and almond slices. It had an almond scent, was not too sweet, and it was delectable.
We do not remember the name of the tea shop but we remember seeing many of the patrons, after drinking their tea, taking their empty cups to a room in the back. We realized there was a tea-leaf reader in there telling them about the future. For us, we did not need any one telling us what lay in the future. We already knew. One look at our tea cups told us that one day we were going to bake that delicious pear cake.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Pear Cake
Method
Tap a step to mark it done.
Steps for preparing the pear cake. Cut the pear in half and core it, then cut into thin slices.
In a bowl, combine the flour, sugar, salt and baking powder. Whisk to mix well.
Add the melted butter, beaten eggs, vanilla, almond extract and milk.
Mix well and pour the batter into an greased cake pan. You will not need to grease the pan if it is non-stick.
Spread the jam lightly on top, and line the pears. Sprinkle with almond slices and powdered sugar.
Bake in a preheated oven at 380°F/193°C for 35 minutes. Sprinkle with powdered sugar, then serving.
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Asalaama caleykum waraxmatulaahi wabarakaatu walaalaheeyga qaaliga ahoow waxaan jeclaan inaad iiga soo jawaabtaan pear cake, cabirka birta aad ku dubteen ma 9 inch baa. Su’aasheyda labaad manoo soo gelin kartaan pear jamka receipigiisa, su’aasheyda sedexaad waxaan aad uga helay receipga sticky toffy pudding kiina hadii aan rabo inaan sameeyo sponge pudding qeybta timirta maxaan ku bedelaa si aan u helo receipe sax ah. Jazaakalaah kheyr abaalkiina dunida farxad iyo caafimaad allah ka dhigo aakhirana fardowsul aclaa. Aamiin
Waxaan ula jeeda sideen u qiyaasa.
Asalaama caleykum waraxmatulaahi wabarakaatu walaalaheyga quruxda badanoow mar hore waad mahadsan tihiin allah idinka abaal mariyo cilmigiina oo aad nooga faa’iideysiin marka xiga waxaan jeclaan lahaa inaad iiga soo jawaabtaan pearl cakega cabirka cake panka aad isticmaasheen videoga kuma Sheegin. Tankale pinneapple cakega hadii aan rabo inaan dubto 8 inch, 9inch ama kabadan sideen ingredientiga u qiyaasaa. Jazaaka laah kheyran
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Salaamu Allaykum and Ramadam Kariim.
Ayaan dhowayd ayaan websiteka Xawaash ogaaday. Somalinimada ayaa wax fiican ku soo kordhiseen. Dhinacyadii wanaagsanaa ayaad adduunka ka tusteen. Sida kalena cunooyin fiicfiican ayaa dadka barteen. Thank you and keep up this noble and good work. Maalin walba dish ayan tijaabiyaa, Alxamdu Lillaah, waanay ii fiicnaadaan.
Wacalaykum Assalaam Waraxmatullaahi Wararakaatuh.
Mahadsanid walaasheenna qaaliga ah. Waan ku faraxnay inaad Xawaash ku soo biirtay. Ramadaan Kariim.
O.O spectacular =P