In August of 2011, I bravely left a job in a company that I really loved. I went head in to setting up an online bakery. The philosophy of the business was simple. I wanted to sell high quality baked goods that I would be proud of. Not long after in 2012, there was a wave of people crazy for rainbow cakes, even then I would kindly turn down taking those orders, same for the fondant cake hype. I just couldn’t bring myself to take those orders and water down my business’ integrity. I held on to what I believed was important to me and the business continued to grow, until I was wooed back into the corporate scene and the bakery took a backseat.
Why is this story important to the cake? My speciality was to create cakes especially for the recipient, according to their palate. This cake was created with my husband (aka my official taste tester) in mind. Fortunately for me, this is his favourite cake that I bake. In honour of him, it was also added to the menu of my bakery.
Last week, when I decided to bake a cake to practise my food styling and photography, he quickly put in a request that I bake this cake because he had not eaten it for a long time. Watching him eat it was so satisfying, he had not one huge slice but 2 of it! So I hope that you will enjoy baking this cake, and sharing it with people you love (like maybe your mum for mothers’ day).
*** I recommend using this vanilla buttercream recipe from Serious Eats to pair with this cake. Vanilla Italian Meringue Buttercream
Pear Amaretto Cake
- Soak grated pear in Amaretto. Leave aside.
- Preheat the oven at 150degC (for an 8” round tin)
- Beat soften butter in the mixer with the caster sugar till the mixture looks smoother and pale.
- Add in the eggs one a time, mix till incorporated.
- Add in the 1tsp vanilla extract and 1 Tbsp of Amaretto. Mix.
- Sieve flour with baking powder.
- Add one-thirds of flour into the mixture, alternate with half of the milk, until everything has been added.
- Add in the prepared pear and mix well.
- Grease the cake tins, divide the batter among your tins and put it into the oven.
- When it’s ready, you’ll be able to press the middle lightly and it will spring back.
- Take it out of the oven and let it cool. Resist all temptation to take a bite out of it and burn your tongue.