Chocolate Pear Cake | No Egg No Milk No Butter Cake.
Chocolate Pear Cake | No Egg No Milk No Butter Cake. ASMR Cooking.
Eggless Chocolate Pear Cake.
Cake without egg / Cake without Milk / Cake without Butter.
VEGAN CHOCOLATE PEAR CAKE, moist and easy to make.
This Egg Free Dairy Free Chocolate Pear Cake makes a great dessert for the holiday season.
For 6 persons.
✅ Ingredients:
3 Pears, peeled
3/4 cup (150 g) Superfine Granulated Sugar
1+1/2 cup (360 ml) Warm Water (90-100oF ; 32-38oC)
1/2 cup (120 ml) Vegetable Oil
2 cups (280 g) All-Purpose Flour
1/4 cup (30 g) Cocoa Powder
2 tsp (8 g) Baking Powder
1/2 tsp (2.5 g) Baking Soda
1/4 tsp (1.5 g) Salt
Icing/Powdered Sugar for dusting
* It is very important to PREHEAT the oven. Bake when oven reaches the right temperature.
* All oven are not the same. If toothpick inserted in middle of cake comes out clean, cake is done.
* Mix dry ingredients and wet ingredients until JUST combined and dry flour is no longer visible. Do not overmix the batter or the cake will be dense.
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Easy Pear almond cake recipe with fresh pears. So yummy!
How to make pear and almond cake. This simple cake is made with fresh pear and sliced almonds. This quick recipe uses simple ingredients. In no time, you’ll have an afternoon snack. The pear makes the cake moist and the almonds give it some crunch. Great cake to impress your friends.
Grease a 9-inch (23 cm) cast-iron skillet.
Dust with flour.
1 cup (227g) salted butter, softened
1 1/2 cups (375g) granulated sugar
3 large eggs, room temperature
2 cups (250g) all-purpose white flour
1/3 cup (75mL) milk
1/2 teaspoon (1mL) almond extract
1/2 teaspoon (1mL) vanilla extract
1 large ripe pear cut in 12 thin slices
1/2 cup (57g) sliced almonds
Confectioner’s sugar (powdered sugar) to dust the cake
Preheat oven to 350F (180C).
In the bowl of a stand mixer, with the paddle attachment beat butter (cream the butter) with granulated sugar until fluffy. About 3-4 minutes at medium speed. Why beat the butter? To get air bubbles into it which will expand when baking.
Scrape sides of bowl.
Add 3 large eggs, one at a time, beating well after each addition.
To the butter mixture, add about 1 cup of flour, then the milk and the rest of the flour.
Beating just until combined after each addition.
(Adding flour and milk alternately ensures all the milk will be thoroughly absorbed into the batter).
Beat in extracts (almond and vanilla).
Spoon batter into prepared skillet.
Place pears cut side down in a pinwheel fashion over the batter.
Bake until lightly browned, about 25 to 30 minutes.
Sprinkle with sliced almonds and bake another 10 to 15 minutes.
Let cool in pan for 15 minutes before removing from skillet.
Dust with powdered sugar.
Serve.
Bon Appetit!
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Double Chocolate Pound Cake | Easy Vegan Baking | THE HAPPY PEAR
Sorry we don't have a written recipe for this! We're currently working on an updated and improved version which will feature in our new book (to be launched in Spring 2018)... So please bear with us until then!
All the best,
Dave & Steve.
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Pear cake: the perfect, soft, and tasty autumn dessert!
Cover the pear in flour and pour the batter over it. This cake will surprise you!
INGREDIENTSflourpear
cake batter: 3 eggs200g flour150g sugar1 packet of baking powder100ml oil100g yogurt
DIRECTIONS1. Cover the pears in flour and place them in a bread pan. You can also peel them first if you like.2. Pour the cake batter directly over the pears.3. Sprinkle chopped almonds over the top.4. Bake at 190°C for 30 minutes.5. Let it cool and dust with powdered sugar before serving.
BEST POUND CAKE RECIPE EVER! Old Fashioned Southern Pound Cake
*Pound Cake Recipe:
3 cups granulated sugar
2 1/2 sticks butter (Salted)
6 Eggs (room temperature)
2 tsp vanilla extract
1 tsp almond extract
3 cups all purpose flour flour
1/2 tsp salt
1/4 tsp baking soda
1 cup sour cream (8oz)
*Bake at 325 degrees F for 1 hour and 25 to 30 minutes depending on your oven
Looking for the BEST Pound Cake Recipe? Look no further because you have found the original, old fashioned and best southern pound cake recipe on YouTube! This is a homemade sour cream pound cake at that! Your family and friends will want the recipe or either ask you to make more! Annnndd… welcome to Tracie's Place! I'm Tracie, and I'm glad you've joined me for my new video! Remember to subscribe and click that notification bell to get my videos to you right away! Also thumbs me up... Like the Video! LOL It helps me out in getting the video to more people who may want to see videos like these! THANK YOU and Enjoy the Video!!!
#oldfashionedsouthernpoundcake #bestpoundcakerecipeever #bestsourcreampoundcake
*AMAZON Link:
KitchenAid Artisan 5 Qt Mixer Empire Red (Glass Bowl) ~
*Pound Cake Recipe:
3 cups granulated sugar
2 1/2 sticks butter (Salted)
6 Eggs (room temperature)
2 tsp vanilla extract
1 tsp almond extract
3 cups all purpose flour
1/2 tsp salt
1/4 tsp baking soda
1 cup sour cream (8oz)
Bake at 325 degrees F for 1 hour and 25 to 30 minutes depending on your oven
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Brown Butter Cake with Caramelised Pear | Cook with Curtis Stone | Coles
Curtis takes a classic butter cake one step further with the addition of brown butter and caramelised pears for a delicious dessert the whole family will love. Full recipe Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist
Curtis' sugar-crusted pear & brown butter cake
Serves 8
Prep 25 mins (+ 40 mins cooling time)
Cooking 55 mins
250g unsalted butter
1¼ cups (185g) plain flour
1 cup (220g) caster sugar
2 tsp baking powder
1 cup (250ml) full-cream milk
2 extra-large Coles Australian Free Range Eggs
1 tsp vanilla extract
1 lemon, rind finely grated
1½ tbs plain flour, extra
2 extra-large Coles Australian Free Range Egg yolks
600g (about 4) William Bartlett pears, peeled, quartered, cored, cut into 5mm-thick slices
2 tbs caster sugar, extra
Pouring (pure) cream or thickened cream, to serve
Caramelised pears
40g butter, chopped
4 small William Bartlett pears, quartered
¼ cup (60ml) maple syrup
1. Position a rack in the centre of the oven and preheat oven to 180°C (160°C fan-forced). Lightly spray the base and side of a 23cm (base measurement) springform pan with canola oil spray.
2. In a frying pan over medium heat, add the butter and cook, stirring frequently, for 4-5 mins or until foam subsides and the butter is deep golden brown. Transfer the butter to a large heatproof bowl and cool for 5 mins or until lukewarm.
3. In a large bowl, mix the flour, sugar, baking powder and ½ tsp sea salt flakes. Whisk cooled butter, milk, eggs, vanilla and lemon rind in a separate large bowl. Gently whisk the flour mixture into the butter mixture until the batter is just smooth.
4. Transfer 1 cup of the batter to a bowl. Mix in the extra flour and reserve. Whisk the egg yolks into the remaining batter. Gently fold pears into egg yolk mixture. Transfer pear mixture to the prepared pan and spread evenly. Pour reserved batter evenly over the pear mixture.
5. Sprinkle extra sugar over the top of the cake. Bake for 45-50 mins or until a skewer inserted into the centre comes out clean and the top is golden brown. Transfer the pan to a wire rack and set aside for 5 mins to cool slightly. Run a small knife around the sides of the cake and release the pan sides. Set the cake aside for 30 mins to cool.
6. Meanwhile, to make the caramelised pears, melt butter in a non-stick frying pan over medium heat. Add the pears and cook, turning occasionally, for 8 mins or until evenly browned all over. Add the maple syrup and 1 tbs water. Stir until the mixture is syrupy.
7. Transfer the cake to a serving platter. Cut into slices and serve warm with cream and caramelised pears.
Get ahead
Make brown butter up to 2 days ahead. Cover and store in the fridge. Reheat to melt before using.
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