Pear and rum cake with white chocolate is such a perfect combo.
Apples and pears are the most versatile fruits of the cold season to prepare comforting cakes for breakfast or tea time.
This recipe is a classic that I tried to make even more inviting with the addition of rum to caramelize the pears and white chocolate melted in the dough. The result is a rustic cake, crisp on the outside and very soft and moist on the inside.
The high quality of all the ingredients, including unrefined flours, makes it possible to distinguish perfectly all the flavors.
Pear and rum cake with white chocolate: Ingredients
2 tbsp Rum
1 tbsp raw honey
200 g (7 oz) wholewheat flours, sifted
50 g (2 oz) hazelnut flour
50 g (2 oz) cornflour (cormeal), sifted
2 tbsp organic baking powder
80 g (3 oz) raw coconut sugar
2 large free range organic eggs
Pinch of sea salt
50 ml (2 fl oz) organic cold pressed sunflower oil
80 ml (3 fl oz) brown rice milk
150 (5 oz) white chocolate, melted
Pear and rum cake with white chocolate: Method
- Preheat the oven to 180°C (350°F/Gas 4). Wash and cut the pears according to the desired shape.
- In a pan, pour the pears, rum, honey and cook for 5 minutes until the pears are well mixed with the rest of the ingredients. Put aside.
- In a bowl, mix the flours with baking powder and coconut sugar.
- In another bowl, beat the eggs with salt, oil and milk. Add the melted white chocolate and mix again.
- Pour dry ingredients and mix quickly.
- In a baking pan, lined with parcament paper, pour the dough.
- Cover the mixture with caramelized pears and bake for 50 minutes.