I discovered two pears in the ‘fridge the other day and sought to use them before, you know, they become part of a compost heap. Also, had a partially consumed container of mascarpone, so this recipe seemed meant to be.
My only criticism of this particular pear cake was that it baked up very dry. Maybe I overbaked. It just didn’t seem right to toss the cake that I made with the purpose of eliminating wasted fruit, so I needed to figure out a fix.
I had a half-bottle of Ipsus Passito di Pantelleria Dessert Wine waiting to be finished. Using a skewer, I poured the dessert wine onto the cake which not only moistened it, but gave it a great flavor as well. Cutting down on food waste is a personal goal in this house, and if dessert helps us cut out the waste, well, that’s a good thing, right?
Easy Italian Pear Cake from An Italian in My Kitchen
- 1-1/2 cups flour
- 1/4 cup + 1-1/2 Tbsp cornstarch
- 1-1/2 tsp baking powder
- 1/4 tsp baking soda
- 34 cup sugar
- 3 eggs
- 1 cup mascarpone
- 2-1/2 Tbsp vegetable oil (coconut or olive oil are my choices here)
- 1/4 tsp salt
- 2 pears
- Pre-heat oven to 340 degrees F. Lightly grease and flour and 9-inch cake pan (author used a springform pan).
- Clean and peel the pears, chop one pear into medium-sized cubes and the other pear into thin slices. Set aside.
- In medium bowl (I used my stand mixer), at medium speed beat eggs and sugar until creamy; add mascarpone and continue beating until smooth.
- In a medium bowl, whisk together flour, salt, cornstarch, baking powder, salt and baking soda.
- STIR the flour into the egg mixture by hand (wood spoon) to combine gnetly, then add oil and stir to combine.
- Fold in the pear cubes, spoon into prepared cake pan.
- Top the batter with sliced pears and sprinkle 2 TBS sugar on top.
- Bake approximately 45-60 minutes, or until toothpick comes out clean.