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Gargouillau

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A pear cake from Creuse, France. Easy to make and very delicious.

A pear cake from Creuse, France. Easy to make and very delicious.

Ingredients

Serves: 6

Metric Cups
  • 150 grams butter (or margarine)
  • 5 ounces butter (or margarine)

Method

Gargouillau is a community recipe submitted by pistachio and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pre-heat oven to 200ºC [400ºF, Gas 6].
  • Cream the butter. Add the sugar, salt and grated lemon rind little by little beating all the time until the sugar has dissolved.
  • Beat the eggs in one by one (each time with a spoonful of flour to prevent curdling). Fold in the rest of the flour, baking powder and 4 tablespoons of the milk. The mix should fall heavily from the spoon. Then stir in the rest of the milk.
  • Peel and core the pears. Cut crosswise in thin ¼ cm. rings.
  • Lightly butter a 26cm. Springform and line bottom with greaseproof paper, also lightly buttered on upper side.
  • Spread a quarter of the cake mix over the bottom of the tin and top this with a layer of one-third of the pear rings. Continue filling the tin in this way ending with a layer of cake mix. Dot with the 50gm. extra butter.
  • Bake in the lower shelf of the pre-heated oven for 30 minutes or until done. Take out of the form and let cool. Cut into 12 portions and serve freshly baked as a dessert dredged with sugar and cinnamon, or as a cake with lightly sweetened whipped cream. Will freeze well.
  • Pre-heat oven to 200ºC [400ºF, Gas 6].
  • Cream the butter. Add the sugar, salt and grated lemon rind little by little beating all the time until the sugar has dissolved.
  • Beat the eggs in one by one (each time with a spoonful of flour to prevent curdling). Fold in the rest of the flour, baking powder and 4 tablespoons of the milk. The mix should fall heavily from the spoon. Then stir in the rest of the milk.
  • Peel and core the pears. Cut crosswise in thin ¼ cm. rings.
  • Lightly butter a 26cm. Springform and line bottom with greaseproof paper, also lightly buttered on upper side.
  • Spread a quarter of the cake mix over the bottom of the tin and top this with a layer of one-third of the pear rings. Continue filling the tin in this way ending with a layer of cake mix. Dot with the 50gm. extra butter.
  • Bake in the lower shelf of the pre-heated oven for 30 minutes or until done. Take out of the form and let cool. Cut into 12 portions and serve freshly baked as a dessert dredged with sugar and cinnamon, or as a cake with lightly sweetened whipped cream. Will freeze well.
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