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Marguerite D'anjou
This is a marvelous sweet dish loaded with fresh pears; the lemon imparts a delicate note that brightens its scent. The Marguerite D'anjou pear cake has a very delicate flavor. A velvety semolina cream is the perfect topping for the gorgeous Marguerite D'anjou cake.
Prep Time 90 minutes
Cook Time 50 minutes
Servings
Ingredients
For the cake
For the cream
Prep Time 90 minutes
Cook Time 50 minutes
Servings
Ingredients
For the cake
For the cream
Instructions
  1. Peel, core and slice the pears into 8 pieces. Put the slices inside the first bowl and add the zest and the juice of the lemon. Set aside.
  2. Preheat the oven to 180°C and grease a cake pan.
  3. Mass the banana with a fork in the second bowl. Add the sunflower seed oil, the coconut milk, the liqueur, and stir.
  4. Stir the flour, the baking powder, the vanilla powder, the salt and the brown sugar together in the third bowl.
  5. Then start folding and mixing the contents of the third bowl into the second bowl. Add the contents of the first bowl and stir lightly. Note: With a rubber spatula whisk gently scrapping around the edge and finishing by folding the mixture on top of itself.
  6. Pour batter into the prepared pan and bake for 50'.
  7. Peel, core, slice the apple and put inside a pot. Pour the water and the coconut milk. Boil for 2'-3' minutes until tender.
  8. Remove from the heat, let cool.
  9. Process the contents of the pot in a food processor. Put the pot back on over medium heat. Transfer the mixture into the pot. Then add the sugar and the semolina little by little. Continue stirring until the mixture starts to swell and bubble. Add the salt, the vanilla powder and the zest of the lemon. Mix well and stir continuously. Add the lemon juice and remove from the heat and let cool.
  10. Remove from oven and let cool on a wire rack before removing from pan.
  11. Put the cream on the top of the cake. Sprinkle with the sliced almonds.
Recipe Notes

The Marguerite D'anjou pear cake is named after the queen of England and wife of King Henry VI. The cream on top of this cake is soft, intensely fruity and very light.

You can eat the cream on its own. The apple-semolina cream is the perfect pair for a glass of the Pomegranate Liqueur.

The apple-semolina cream is one of my basic toppings for cakes and desserts.

You can serve this cake with moist and tangy Greek yogurt that goes well with pears.

The elegant flavor of the white tea makes it an ideal pair for the Marguerite D'anjou.


Marguerite D’anjou

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