Pistachio cake with pears
Recipe for a beaten pistachio cake with pears made with oil
Bake with me today a delicious and at the same time simple beaten pistachio cake with pears. This quick oil-based cake baked with juicy pear and crunchy pistachios is perfect as a sweet addition to coffee or a warming tea. Quick preparation, a detailed step-by-step recipe, and a preparation video will help everyone bake the perfect autumn pear cake. You must try it!
Table of content
Beaten pistachio cake with pears step by step recipe
If you like simple and quick fruit cakes, then you must make this pear oil cake.
Pistachio cake with pears recipe with video
Wyposażenie
- Baking tin with a diameter of approximately 21 cm.
Składniki
ingredients for pistachio cake with pears
- 225 g wheat flour – all-purpose (1.5 cups)
- 1.5 teaspoons baking powder
- 50 g pistachios (blended, about 0.5 cups)
- 2 eggs (size L)
- 150 g sugar (3/4 cup)
- 125 ml oil
- approx 250 g pears
- approx 20 g pistachios (chopped)
Instrukcja
How to make pistachio cake with pears
Step 1 – preparations
- Grease the baking pan with butter and dust with flour or breadcrumbs. You can also line it with baking paper.
- Preheat the oven to 180 degrees (top/bottom heat mode) or 170 degrees (convection).
- Process the pistachios for the cake into a powder – some larger pieces may be left – I process them with a food processor. You can also use, for example, a coffee grinder.50 g pistachios
Step 2 – make the pistachio dough
- Mix together the flour, baking powder, and ground pistachios.225 g wheat flour – all-purpose, 1.5 teaspoons baking powder
- Beat the eggs together with sugar until a thick, light, and very fluffy mixture is formed – I beat them for several minutes at high speed with a mixer.2 eggs, 150 g sugar
- Add about half of the flour with pistachios to the eggs and mix briefly on low speed.
- Pour in the oil and mix briefly.125 ml oil
- Add the rest of the flour and mix briefly – stop mixing when you can still see remnants of flour.
- Briefly mix the dough with a spoon.
- Transfer the dough to the prepared mold and level it.
Step 3 – prepare the pears
- Wash the pear or pears and cut them in half. Remove the core – you can do this with a spoon.
- Slice the pears into pieces about 0.5 cm thick.approx 250 g pears
- Arrange the pear pieces on the dough.
- Roughly chop the pistachios and sprinkle them over the top of the cake.approx 20 g pistachios
Step 4 – baking the pistachio cake
- Place the cake in the preheated oven and bake for about 40 minutes – until a dry stick comes out.
- After baking, let the cake cool down.
Film
Uwagi
Wartości Odżywcze
Pistachio oil cake – notes
After preparing the pistachio cheesecake, I still had some pistachios in the fridge, so I decided to use them for another cake. I opted for a simple autumn cake here, which doesn’t require much work and tastes excellent with coffee or tea. Incidentally, I used a large pear here, which had become nicely ripe, soft, and appetizing. The pear oil cake turned out excellent. Light, aromatic, and with nicely crunchy pistachios on top. It’s fantastic!
What ingredients are necessary to bake a cake with pistachios and pear?
To prepare this cake, you will only need a few basic ingredients. Below is a list of products I used and possible substitutes.
- oil – I used rapeseed oil. You can also use other oils – e.g., sunflower oil, or melted coconut oil. If you prefer butter, it can also be used here. Melt it beforehand and let it cool.
- pistachios – preferably unsalted. Here I give the weight of shelled nuts. So if you have them in shells, you must first shell them and then weigh them. You can substitute pistachios with other nuts – e.g., hazelnuts, walnuts, or almonds.
- pears – I used one very large Conference pear; you can also use apples or other seasonal fruits
- wheat flour – I used cake flour type 450; flour type 500 or 550 can also be used.
How many calories does pistachio cake with pears have?
In the table below the recipe, I provided the calorie count for 100 g of cake. If you cut the cake into 12 roughly equal pieces, each will have approximately 268 kcal (carbohydrates – 29 g, protein – 5 g, fat – 15 g). I provide the calorie count based on the products I used.
How to store cake with pistachios and pear?
Pistachio cake can be kept at room temperature for 2-3 days – on the kitchen counter. I recommend transferring it to a container with a lid or covering it with a cake dome so it doesn’t dry out. If the cake is to last longer, or if it won’t be eaten within the first few days, you can store it in the refrigerator to prevent it from spoiling due to the pears.
You can also freeze the cake for about 3 months.
I hope this simple creamed pear cake with oil will appeal to you and that you’ll enjoy baking it during autumn and beyond. I would be delighted if you share your impressions in the comments below the post.
I also warmly invite you to my Instagram profile, where you can easily save my recipes for later :)
Recommended recipes for pear cakes
If you like pears and sweet baked goods with these delicious fruits, be sure to try my other recipes as well. Here I recommend three in particular, with many more on the blog.
Popularne Przepisy
Polecane przepisy
Pistachio Cake Recipe
I invite you to try this delicious and simple recipe for a creamed pistachio cake baked with ground pistachios and juicy pears. You can prepare this easy, oil-based cake in just a matter of minutes! Simple ingredients, a very detailed step-by-step guide, and the wonderful combination of pistachios and pear guarantee the perfect autumn cake. Surprise your loved ones and friends today with this aromatic treat!
