Pear and Orange Blossom Soft Cake

Ingredients

• 3 unités Pears (medium, cut into large pieces)
• 1 cuillère à soupe Yellow lemon juice (juice of half a lemon)
• 1 cuillère à soupe Orange blossom water (high-quality orange blossom water)
• 150 g Brown sugar (cane sugar) (unrefined)
• 100 g Unsalted butter (at room temperature, very soft)
• 2 unités Eggs (large, at room temperature)
• ½ cuillère à café Fleur de sel (a pinch)
• 1 cuillère à café Baking powder (sift with the flour)
• 200 g All-purpose flour (sift)
• 2 cuillères à soupe Pearl sugar (for the top of the cake)
• 30 g Sliced almonds (for decoration)

Instructions

1. Prepare the pears

   Peel (optional) and cut the pears into large pieces. Place them in a bowl, add the juice of half a lemon and 1 tsp of orange blossom water. Mix and let marinate for 5 minutes.

   Time: PT5M

2. Cream the butter and sugar

   In a large bowl, place the brown sugar and the very soft butter. Using the spatula, mash and mix until a creamy and homogeneous texture is achieved.

   Time: PT5M

3. Add the eggs and seasonings

   Add the eggs one at a time, mixing well between each addition. Add the fleur de sel and the baking powder, then stir quickly.

   Time: PT3M

4. Add the flour

   Sift the flour over the mixture and fold in using the spatula (or a rubber scraper). Mix until a slightly elastic batter is obtained.

   Time: PT3M

5. Mix the marinated pears

   Pour the pears with their juice and the orange blossom water into the batter. Fold gently to avoid crushing the pieces.

   Time: PT2M

6. Prepare the pan

   Butter the springform pan, line the bottom with parchment paper, sprinkle with pearl sugar and distribute the sliced almonds on top.

   Time: PT5M

7. Pour the batter

   Transfer the batter into the prepared pan and smooth the surface with the spatula.

   Time: PT2M

8. First bake (low temperature)

   Bake the cake at 150 °C for 30 minutes uncovered.

   Time: PT30M

   Temperature: 150°C

9. Second bake (cover)

   Remove the pan, cover the top with a sheet of parchment paper or a small dish, return to the oven at 160 °C for an additional 20 minutes.

   Time: PT20M

   Temperature: 160°C

10. Check doneness

    Insert a knife blade into the center of the cake; it should come out dry. If needed, extend by 2‑3 minutes.

    Time: PT5M

11. Cool and unmold

    Let the cake cool at room temperature (10‑15 minutes), then detach the pan edges and unmold gently onto a rack.

    Time: PT10M

12. Serve

    Cut into 8 equal slices, enjoy warm or at room temperature. Enjoy!

    Time: PT0M

Nutrition Facts

Calories

317

Protein

5 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pears: Peaches, Apricots
• Instead of Yellow lemon juice: Lime juice
• Instead of Orange blossom water: Vanilla extract
• Instead of Brown sugar (cane sugar): White sugar
• Instead of Unsalted butter: Margarine
• Instead of Eggs: Apple sauce (for vegan version)
• Instead of Fleur de sel: Sea salt
• Instead of Baking powder: Baking soda + vinegar
• Instead of All-purpose flour: Whole wheat flour
• Instead of Pearl sugar: Granulated sugar
• Instead of Sliced almonds: Pecans

Equipment Needed

• Large mixing bowl
• Silicone spatula
• Whisk or hand mixer (optional)
• Chef's knife
• Cutting board
• 22 cm springform pan
• Parchment paper
• Oven (or air‑fryer)
• Cooling rack
• Kitchen scale
• Measuring spoon

Critical Steps — Do Not Skip

• Cream the butter and sugar until a very creamy texture is achieved
• Fold in the pears with their juice and orange blossom water to ensure moisture
• Cover the cake during the last 20 minutes of baking to prevent it from drying out

Chef Tips from the Video

• Use high‑quality orange blossom water for an authentic aroma.
• Lightly sprinkle pearl sugar before baking for a nice crunch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Wrap individually and place in a freezer bag; keeps for 1 month.

Room temperature: In a cool place, up to 2 days maximum.

Make-Ahead Tips

• The cake stores very well in the refrigerator; it can be made the day before and served cold or slightly reheated.