Traveling with Simone has added a photo to the pool:
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.)
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool http://ift.tt/1I7zJZO
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