Another huge success this week, this cake is the ultimate versatile food. Both sweet and savoury, it can be eaten as a main with a green salad, as an appetizer, a pre-meal nibble with drinks, a mid-afternoon snack or as a replacement for cheese. Drink with it the remaining white wine from the bottle you opened for the recipe and one thing is sure, once you start, you won't stop until the last crumb.
Savoury and sweet stilton, pear and raisin cake
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Recipe by: Updated from Cuisine et Vins de France, Jan 1998 Busy:15 min, Total prep time: 50 min Serves: 6 to 8 |
Gently boil the raisins in the wine in a small saucepan until the raisins have absorbed most of it (you can also microwave the raisins in the wine for 6 to 7 minutes).
Cut the stilton into 1 cm cubes, keeping the crust on. Peel, core and chop the pears into same sized cubes.
In a large mixing bowl, mix the flour and baking powder. Add the eggs, cream, a good sprinkling of pepper and a bit of salt. Mix with a spatula until homogeneous.
Add the pears, walnuts, drained raisins and stilton and mix gently.
Butter a loaf tin and pour the mixture into it. Bake for about 35 minutes, until nicely browned.
Let the cake cool down for 10 minutes before unmoulding and serve it sliced, warm or cold, with a green salad.
Preheat the oven to 210 degrees C
Gently boil the raisins in the wine in a small saucepan until the raisins have absorbed most of it (you can also microwave the raisins in the wine for 6 to 7 minutes).
Cut the stilton into 1 cm cubes, keeping the crust on. Peel, core and chop the pears into same sized cubes.
In a large mixing bowl, mix the flour and baking powder. Add the eggs, cream, a good sprinkling of pepper and a bit of salt. Mix with a spatula until homogeneous.
Add the pears, walnuts, drained raisins and stilton and mix gently.
Butter a loaf tin and pour the mixture into it. Bake for about 35 minutes, until nicely browned.
Let the cake cool down for 10 minutes before unmoulding and serve it sliced, warm or cold, with a green salad.
The sweet wine adds flavour but is not necessary especially if children will eat the cake. If not using wine, just soften the raisins in water.
Ingredients
200 g flour
2 teaspoons baking powder
20 cL double cream
3 eggs
150 g stilton
70 g raisins
15 cL sweet white wine
2 small pears
80 g chopped walnuts
200 g flour
2 teaspoons baking powder
20 cL double cream
3 eggs
150 g stilton
70 g raisins
15 cL sweet white wine
2 small pears
80 g chopped walnuts
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2 Comments to “Savoury and sweet stilton, pear and raisin cake”
February 8th, 2010 at 10:53 pm
A new classic for us. I can’t wait for the next one to come out of the oven…
March 12th, 2010 at 3:02 pm
Very very tasty!!! even when used reduced fat single cream
Many thanks