TCIF: Pear and Pistachio Cake

Mimi ON Mar 11, 2011 AT 1:25 pm

Pear and Pistachio Cake

Pear and Pistachio Cake

By Sarah Adams

When you get a really juicy ripe pear it’s hard to beat it. Pears have a lovely mellow, slightly floral sweet taste. There are many varieties on our shelves these days and I would suggest just picking the ones you like the look of, ones of a medium size. More commonly pears are paired (managed to slip that in!) with hazelnuts or almonds, however I decided to give pistachios a try. The result of seeing all of the pistachio’s gleaming on top was a pretty sight indeed!

What you'll need

What you'll need

Ingredients: For the cake
Line an A4 sized tin

4 fresh medium pears
200g white caster sugar
220 g soft light brown sugar
60 g chopped pistachio
50g desiccated coconut
235 ml vegetable oil
2 eggs
375 g plain flour
2 teaspoons baking soda
1 teaspoon vanilla extract

Take out after about an hour and leave to stand

Take out after about an hour and leave to stand

Pro Tip: This is one of those cakes that you can mix with a spoon rather than get your mixer out

Peel and slice the pears thinly, mix them with the sugars pistachio and coconut and let them sit for 45 minutes at room temperature.

Pre-heat the oven too gas mark4 / 180˚C

In a bowl, place the flour and baking soda and stir together.

Blend the pear mixture together to a puree and add the pear mixture to the dry. Follow this with the oil, eggs and vanilla.

Beat together until combined and turn out into your tin.

Bake for about 1 hour but check after 45 minutes to see if it is done.

Place the pistachio mixture on a slightly cooled, cooked cake

Place the pistachio mixture on a slightly cooled, cooked cake

Pro Tip: While it is cooking you can prepare your topping and when your cake has just come out of the oven start making your topping!

Ingredients: For the topping

25g un-salted butter
1/4 teaspoon salt
50ml apple juice
60g caster sugar
100g chopped and skinned pistachios


Place the sugar and juice into a pan and bring to the boil. Then turn the heat off and add the butter.

Once combined, add the pistachios, and pour over the cake using the back of your spoon to spread it over.

Leave to cool in the tin, preferably overnight so all the juices can settle.

Serve ever so slightly warm with a pouring of single cream.


Sarah has her own website and custom makes cakes to suit every style, taste and dietary requirement; So if you need a cake for a big event or touching gift, visit her website and place your order!

Sarah Adams © 2011

Click here for the last TCIF recipe:TCIF: Buttermilk Pancakes

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