Jean-Charles' Pear-Raspberry Cake
Perfect for casual snacks with friends—this reliable, crowd-pleasing recipe never fails to impress.
Ingredients:
- 150g butter
- 150g sugar
- 3 eggs
- 250g flour
- 1 sachet of yeast (baking powder)
- 1 pinch of salt
- 125g raspberries
- 2 small pears
Instructions:
- Melt the butter over low heat in a saucepan. Pour into a mixing bowl and let it cool slightly. Add the sugar and eggs beaten until fluffy (like an omelet mixture).
- Stir in the flour mixed with a pinch of salt and yeast. Beat vigorously until smooth and lump-free.
- Fold in the raspberries gently.
- Butter a cake tin and dust generously with sugar. Pour in about 2 cm of batter. Layer half the pears, sliced to 0.5 cm thick, on top. Add the remaining batter, then finish with the rest of the pear slices.
- Bake for 40-45 minutes in a preheated oven at 220°C.
