Shortened Pear Cake

About Shortened Pear Cake

Ingredients

• USA pears 1½
• Refined flour (maida) 1 cup + for dusting
• Butter ½ cup
• Castor sugar ½ cup
• Vanilla essence 1 tsp
• Egg 1
• Baking powder 1 tsp
• Polenta ½ cup
• Whipped cream as required
• Edible glaze as required

How to Make Shortened Pear Cake (Stepwise Photos)

Method

1. Preheat oven at 180°C.
2. Take butter and castor sugar in a mixing bowl and cream with an electric beater till light. Add vanilla essence and egg and whisk well.
3. Sieve flour and baking powder into the bowl. Add polenta and fold in well.
4. Discard stem and bottom of one USA Pear and finely chop. Dust some flour on the pear pieces and mix. Add it to flour mixture and fold in. Add milk and fold in well to make a batter.
5. Put the batter into a small silicon loaf mould and tap to level. Keep the mould on a baking tray. Place the baking tray in preheated oven and bake for 20-25 minutes.
6. Take the cake out of the oven and let it cool down to room temperature.
7. Discard stem and bottom of remaining ½ USA Pear, halve and slice it.
8. Fill whipped cream into a piping bag fitted with a star nozzle.
9. Demould the cake and place on a serving plate. Place sliced pear on top on one side of the cake and brush some glaze on top. Pipe out whipped cream rosettes on the opposite side and serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps