Pear and cinnamon cake

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Today I want to share a simple and delicious dessert that takes at most 10 minutes of active work. This time we'll prepare cinnamon cake with pears and walnuts, covered with a thick layer of citrus icing.

Cinnamon's aroma will fill your whole kitchen, while its subtle yet easily detectable flavour will delight your palate. Fresh pears make the cake moist, while crunchy walnuts provide pleasant texture. All of that under a subtle lemon icing, light sour notes of which bring freshness to the whole composition. Not bad for 10 minutes of work, is it?

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm baking tin)

Cake

  • 300 g wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 heaped tsp cinnamon
  • 150 g sugar
  • 300 g soured cream (18%)
  • 3 large eggs
  • 150 g vegetable oil
  • 350 g pears (after peeling) (2 medium pears)
  • 60 g walnuts

Decoration

  • 200 g icing sugar
  • 4 tbsp lemon juice
  • 50 g walnuts 

Method

  1. Sift 300 g wheat flour, 1 flat tsp baking powder, 1 flat powder baking soda and 2 heaped tsp cinnamon into a large bowl. Once you've got rid of all lumps add 150 g fine white sugar and mix with a whisk, only until everything gets evenly distributed in flour.
  2. Add 300 g soured cream, 3 large eggs and 150 g vegetable oil to dry ingredients. Stir through the contents of the bowl shortly with a silicone spatula, only until uniform batter forms. All ingredients should be at room temperature, so remember to take eggs and cream out of a fridge at least an hour ahead.
  3. Once you've got the right texture add 350 g peeled, cubed pears and 60 g roughly crushed walnuts. Stir to distribute them in batter.
  4. Transfer batter into a baking tin lined with baking paper, 18 x 28 cm, and spread it equally across the whole surface.
  5. Bake the cake in an oven preheated to 170 deg C, no fan, for 40-45 minutes, until a skewer inserted into the thickest part of the cake comes out clean. If the cake browns too quickly, feel free to cover it with a piece of baking paper. Take ready cake out of the ocen and set aside in the baking tin to cool completely.
  6. Prepare decoration - I'm using simple icing. To do the same, transfer 200 g icing sugar into a small bowl and add around 4 tbsp freshly squeezed lemon juice. Add juice in batches, a tablespoon at a time, and mix it in after each part to assess icing texture. Stop once you've got thick, smooth, bubt still fluid icing that will not run off cool cake.
  7. Pour icing on top of the cake and spread it equally across the whole surface. Scatter roughly chopped walnuts on top. Put the cake aside for 15 minutes for icing to set.
  8. Enjoy! 

Approximate nutritional value 

100 g 

  • 335 kcal
  • Carbs: 39 g 
  • Fat: 18 g
  • Protein: 5 g
  • Fibre: 2 g

1 slice (recipe makes 15 slices)

  • 369 kcal
  • Carbs: 43 g 
  • Fat: 20 g
  • Protein: 5 g
  • Fibre: 2 g

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