What's For Lunch Honey? | Experience Your Senses
Saffron and Pear Crown Cake
By Meeta K. Wolff
Prep Time: 30 minutes
Total Time: 60 minutes
Serves 10
Ingredients
30 g breadcrumbs
50 g butter, melted
100g whole milk
½ teaspoon saffron - plus more for serving
3 small pears, peeled, cored and cut into bitesize pieces
a squeeze of lemon juice
325 g granulated sugar
4 eggs
300 g all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla paste
pinch of salt
50 g Greek yogurt - plus more for serving
icing sugar for dusting
Method
Preheat the oven to 180 degrees C and position a rack in the middle. Brush a 25 cm bundt pan with some of the melted butter then generously sprinkle the oan with the breadcrumbs, tipping out any excess
Add the melted butter to the milk and sprinkle the saffron into the mixture. Stir to combine and allow to infuse. Set aside.
Add a squeeze of lemon juice to the pears to avoid them getting brown - set aside.
In a mixing bowl of a standmixer and using the ballom whisk, beat the sugar and eggs until thick, light and fluffy. Mix the remaining dry ingredients together and sift into the egg mixture. Fold the mixture with a spatula until incorporated.
Add the Greek yougurt and saffron-milk and fold gently until completely combined. Pour the batter into the buttered bundt pan. Add the pieces of pear.
Bake the cake for approx. 30 to 35 minutes in the oven or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the pan, then turn out onto a serving dish or étagère. Dust with icing sugar and serve the slices with a mix of extra Greek yogurt and saffron.