Autumn, with its golden hues and crisp air, is the perfect season to comfort yourself with warm and fragrant dishes. What better way to accompany these moments than to savor a delicious seasonal fruit cake? The pear
and spice cake tatin is a true celebration of autumnal flavors. This cake overturns conventions, offering both the sweetness of caramelized pears and the exoticism of spices.
When making this cake, you’re carried away by the aromas coming from the kitchen. The pears, carefully selected for their ripeness and juiciness, pair perfectly with the golden caramel, creating a marriage of flavors and textures that flatters the palate. Spices such as cardamom, ginger or cinnamon add a warm and fragrant dimension that pairs divinely with the natural sweetness of the pears.
Preparing this tarte tatin is a moment of pleasure in itself. First, the making of the caramel, which requires special attention, transforms the sugar and butter into a creamy amber sauce. Then, the artistic arrangement
of the pears in the mold, which will become the top of the cake once inverted, invites creativity. Each slice of pear, delicately incised and arranged, creates an elegant pattern that will be revealed at the end of cooking.
Finally, the rich and moist cake mixture envelops the pears. Its texture is obtained by the harmonious blend of dry and wet ingredients, ensuring an airy and melting result. Baking transforms this mixture into a symphony
of tastes and aromas, where each bite is an invitation to delight in the treasures of autumn. Served hot or warm, this pear and spice tatin cake is the perfect companion for rainy afternoons, accompanied by a good cup of tea.
Ingredients :
75g sugar for caramel
1.5 tablespoons of water for the caramel
15g butter for the caramel
6 small pears or 4 medium ones
3 eggs
150g sugar
1 sachet of vanilla sugar
100g liquid cream (or cooking soy cream)
170g flour
50g ground almonds (or potato starch)
1 large pinch of salt
1 sachet of baking powder
1/2 to 1 teaspoon cardamom, ginger or cinnamon (your choice)
80g of neutral oil
Preparation :
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