Have you ever gone to make something at home and find you only have half the ingredients, or your one egg to short? It drives me to distraction! I usually always check ingredients before I start anything so I don't have the disappointment half way through and find I have to abandon my efforts. However, on the day I decided to make the pear cake I was a little blase´, the phone rang as I was heading into the kitchen to begin. Instead of finishing my conversation and getting on with the cake I decided (as every mother does I am sure) to do two things at once for a time saver- hmmmm!
Firstly I have to grate the pears- no worries, then soak them in brown sugar along with the pine nuts, first problem. I only have half the amount of sugar that is required, what do I do?
a) abandon the recipe and feed the kids grated pear
b) get off the phone and go to the shops or
c) continue with the phone call and use what I have.
That's right, I choose C
Next step- sift all flours and put to one side. Right about this time my friend was at a good point in her story so I had to decide weather or not to cut down the amount of flour I am using to balance out the sugar or do I keep on going with the normal recipe because I have all the pears? I decided on a lesser amount of flour and hope for the best while totally engrossed with the story at hand. I am almost at the end of the cake when I go and get the three eggs required only to find two left in the fridge- a slight freak out! So I go to the cupboard and get out the oil to finish up the recipe- we have none. By this stage it was time to get off the phone and concentrate on the cake!
Long story short, I got Nic to pick up some oil from the store on his way home and decided to go with what I had and see what happens.
The cake was made, it rose beautifully, looked good and I have to say it was pretty yummy. The texture wasn't as even as it usually is, however I think I might stay with cutting back the sugar due to the fact that it is much better for the family with half the amount and it still tastes yummy.
Below is the original recipe for all those of you out there who check your cupboards FIRST and wouldn't dream of making a cake while chatting on the phone! The lime and cream cheese frosting is delicious also, however Nic didn't think it went well with the cake- I disagree, so see what you think?
Pear and Pine nut Cake
3 pears,grated with skin on
2 cups brown sugar
3/4 cup pine nuts
3 cups all-purpose flour
4 tsp baking powder
2 tsp cinnamon powder
23o ml vegetable oil
Preheat oven to 350 and spray a 9 inch spring form cake tin with cooking spray, set aside.
In a large bowl place in grated pear, brown sugar and pine nuts, stir to combine and leave to sit for 20 minutes.
Meanwhile sift flour, baking powder and cinnamon together in a separate bowl and put aside.
After 20 minute, add eggs and oil to pear mixture, stirring to combine, once all mixed add flours and fold into mix.
Pour into sprayed cake tin, place on a oven tray and bake in the oven slowly so the cake isn't heavy. Cooking time is around 1 hour, maybe a little longer depending on your oven.
Cool in tin for 5 minutes and then remove side and continue to cool.
Lime and Cream cheese frosting
5 oz cream cheese
zest of one line
juice of half lime
1 Tbsp salted butter
1/2 cup powdered sugar
Place all ingredients into a food processor and blend until well mixed. Spread over cool cake and serve.