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When we called in to see the FOOBY team in Basel, we didn’t want to turn up empty-handed and so we baked our delicious pear cake. Flo from the FOOBY team loved it so much that we would like to dedicate this one to him. :-) At least, we can’t ever eat a slice without thinking of him now. The great thing about this cake is that you can adapt it easily to any season. In summer you can use mixed berries instead of pears, and in autumn it tastes fantastic with plums. You can also adapt the spices. For example, we like to use a little pink pepper with the berry version and lots of cinnamon and tonka beans in the plum cake.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One springform pan (approx. 24 cm in diameter), base lined with baking paper
How it's done
Place the butter in a bowl. Whisk in the sugar and salt. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix together the flour, baking powder and cinnamon then stir into the mixture. Transfer to the prepared tin.
Place the pear halves on top of the cake mixture and press half way in. Brush the pears with lime juice, mix the cinnamon and sugar, sprinkle over the pears.
Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly, remove the tin frame, serve the cake lukewarm or cold.
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