This is my second bake for the event, The Home Bakers organised by Joyce, Kitchen Flavours. My first bake was Blueberry Streusel Coffee Cake. We are baking all recipes from one book, "Coffee Cakes" by Lou Seibert Pappas until every recipe has been baked from this book. This book has 60 recipes and we will bake one cake in every 3 weeks.
I have never had such a combination before: pear and almonds. The original recipe, "Pear Pinwheel and Hazelnut Cake" called for Anjou or Bosc pears and hazelnuts, but it was difficult to find both ingredients, so I used Forelle pears and almonds (pictured). Both ingredients substituted nicely, although I can't vouch for the difference in taste, as I've never tasted the original recipe before. Gathering from fellow Home Bakers' comments, since the cake doesn't rise as much, I used a six-inches pie pan for half the recipe. Three pears is certainly a crowd, as I only used three quarter of a pear and have plenty of slices left. I must say that the Forelle pears are really sweet.
It is a beautiful cake. Rustic, charming and photogenic. I reduced 25% of the sugar called for in the recipe, and omitted the essence altogether. I never had any essences for baking lying around the kitchen. We just don't fancy those stuffs in our household, so please tell me if I am missing anything for not adding the vanilla or almond essence?
The abundance of almond meal in the cake makes it smell and taste heavenly. It was indeed a dense cake, but it was rather moist when it was warm. A note for storage: this cake is best eaten fresh, the wet pears and almond meal doesn't really keep well. The recipe for this cake can be found via: Pear Pinwheel and Hazelnut Cake from Zoe of Bake for Happy Kids.
Do check out our fellow THB's rendition of Pear and Pinwheel Hazelnut Cake.
I am also sharing this wonderful cake with Miz Helen's Full Plate Thursday.
Your pinwheel looks perfect. Love the clicks and styling.
I m not a big fan of essence but yes I do like to use pure extracts in my bakes. Agreed they are bit on a costly side but it makes a huge difference n the flavour of the bakes.
Have a nice day!
Thanks for the compliment!
My bad, I got essence and pure extracts all mixed up. If I can get pure extracts I have no qualms including them in the bakes, but I have no clue where to get those except from online. Any ideas where can I get pure extracts here?
Well I get it from my local supplier, who in turn gets it for me from some south indian supplier who supplies stuff to commercial bakeries. I think the best approach for you should be asking your local supplier if he/she can procure it for you. Best luck dear :DReplyDelete
Okay, thanks! I will keep it in mind when I visit the baking shop next time.Delete
Lovely cake! I think using almond is better than hazelnuts, as almonds has that nutty fragrance and fantastic in cakes! I love using vanilla extracts in bakes, as sometimes it covers any eggy smell, if any. I bought mine from Bake With Yen. Half a bottle (they use a big bottle to pack it), cost RM20. Do not buy the full bottle which cost about RM19, this is diluted and no flavour at all! Or just buy the STAR brand (small bottle) from any supermarkets. :)ReplyDelete
Thanks for tips! Will certainly keep an eye on it. Have a wonderful week ahead!Delete
Such a beautiful cake!ReplyDelete
Thanks for the compliment! :)Delete
This is such a pretty cake. You did such a beautiful job.ReplyDelete
Thanks for the compliment! I am very pleased with how the cake turned out as well.Delete
love your pictures! yes, the cake is very photogenic! usually i will add in vanilla essence acc to the recipe but not almond essence cos i dont have one and i foresee that i dont use it quite often and not everyone loves the smell of the almond essence. Vanilla essence is much easier to use and i like their scent.ReplyDelete
Indeed, vanilla essence is usually called for in a recipe compared to almond essence. Methinks I should invest in some vanilla essence for my future bakes.Delete
Love the looks of your pinwheel cake with lovely shape! Awesome! :)ReplyDelete