{"id":6324,"date":"2019-01-06T16:35:50","date_gmt":"2019-01-06T16:35:50","guid":{"rendered":"https:\/\/jnroyal.de\/2019\/01\/06\/pear-cake\/"},"modified":"2021-12-20T08:48:21","modified_gmt":"2021-12-20T08:48:21","slug":"pear-cake","status":"publish","type":"post","link":"https:\/\/jnroyal.de\/en\/pear-cake\/","title":{"rendered":"Pear cake"},"content":{"rendered":"
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SAFFRON
PEAR CAKE<\/h2>\t\t\n\t\t

A butter cake infused with the flavor of saffron and embedded with pear slices.<\/p>

Instruction to prepare :<\/h4>
  1. Preheat the oven to 350 F. Melt the butter in a small bowl in the microwave, or in a small saucepan. If you\u2019re using raw saffron threads, then go ahead and warm the milk too, then add the saffron threads to this mixture to dissolve. Otherwise, simply combine the milk with the melted butter in a small bowl.<\/li>
  2. In a medium bowl, whisk the egg and sugar together until it\u2019s pale yellow. Whisk in the melted butter and milk.<\/li>
  3. Add the all-purpose flour, baking powder, and salt; whisk to combine.<\/li>
  4. Spray the saffron spray 4 to 5 times (holding the nozzle down for a couple of seconds each time) directly into the batter and whisk. You want the batter to change from its pale yellow color to a slightly darker orange-ish yellow.<\/li>
  5. Line the bottom of a 6 inch cake pan with parchment paper and grease the paper and sides of the pan. Pour the batter into the pan.<\/li>
  6. Bake the cake for 10 minutes.<\/li>
  7. Meanwhile, grab the pear half whose stem is still intact, and carefully make vertical cuts through the pear, starting just a little bit below the stem (you want the pear slices to remain connected to the stem). Gently fan out the slices.<\/li>
  8. Pull the cakes out of the oven after the 10 minutes are up and place the fanned out pear slices off to one side. Then put the cake back in the oven to bake for another 25 to 30 minutes, until the cake springs back to the touch and a toothpick inserted in the center comes out clean.<\/li>
  9. Let the cake slightly cool in the pan for 10 minutes before gently flipping it out of the pan. Brush the cake with the warm preserves and let the cake rest until it\u2019s completely cool.<\/li><\/ol>\t\t\n\t\t\t
    Ingredients<\/h5>\t\t\n\t\t
    1. \u00bd cup unsalted butter<\/li>
    2. 1\/3 cup milk<\/li>
    3. 1 egg<\/li>
    4. \u00be cup sugar<\/li>
    5. 1cup all-purpose flour<\/li>
    6. 1 tsp baking powder<\/li>
    7. 1\/8 tsp salt<\/li>
    8. 4 to 5 spritzes of Saffron Spray or .25 mg saffron threads<\/li>
    9. 1 bosc pear keeping the stem intact, peeled, cored, and cut in half<\/li>
    10. \u00bc cup marmalade or apricot preserves to brush on as a glaze slightly warmed<\/li><\/ol>

      Course <\/strong>Dessert
      Cuisine <\/strong>German\/French
      Prep Time <\/strong>25 minutes
      Cook Time <\/strong>35 minutes
      Total Time <\/strong>1 hour
      Servings <\/strong>6
      Calories <\/strong>359 kcal<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

      SAFFRON PEAR CAKE A butter cake infused with the flavor of saffron and embedded with pear slices. Instruction to prepare : Preheat the oven to 350 F. Melt the butter in a small bowl in the microwave, or in a small saucepan. If you\u2019re using raw saffron threads, then go ahead and warm the milk […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"content-boxed-container","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"disabled","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6324","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nPear cake | JN Royal Saffron<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jnroyal.de\/en\/pear-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pear cake | JN Royal Saffron\" \/>\n<meta property=\"og:description\" content=\"SAFFRON PEAR CAKE A butter cake infused with the flavor of saffron and embedded with pear slices. 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