The idea was to use the original recipe as a guide while changing a few of the ingredients. I happened to have some beautiful Meyer Lemons and some perfectly ripe red pears……and I suddenly remembered a cake that I hadn’t thought of in a very long time. It took me a while to find an old notebook that contained the recipe, but I did eventually find it along with a lot of memories……
When I think about Italian desserts, especially cakes are how the subtle flavors will linger on your palate, without using as much sugar as American cakes, you begin to get a better sense of the actual flavors involved in the dessert. This would be a perfect representation of just such a dessert, and I remember my very first slice and how well it went so with my espresso…….
10 Tbsp Butter – Melted
4 Ripe Pears – peeled, cored and sliced
Zest and Juice from 2 lemons
2 Egg Yolks
1 cup 10x sugar (confectioners sugar)
1 1/2 cups Flour
1 tsp Baking Powder
1/2 tsp Sea Salt
Preheat your oven to 350 degrees
In a 10 inch springform pan, use 1 tablespoon of your melted butter to coat the inside of the pan.
In a bowl add the sliced pears and lemon juice and toss to mix well, set aside.
In your mixer with a whip attachment, add the eggs, egg yolks, sugar and lemon zest and mix on high speed for about 5 minutes until the mixture is resembles a mousse.
Combine the flour, salt, baking powder and sift half of this mixture into the whipped egg mixture,
pour the butter along sides of the bowl and gently fold the flour and butter into the egg mixture, using a rubber spatula.
Sift the remaining flour into this mixture and fold in with a rubber spatula.
Add the pears and lemon juice to the combined mixture and fold into the mixture slowly.
Pour the mixture into your prepared springform pan and place into a preheated oven .
Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to rest for about 10 minutes then remove the sides of the springform pan.
The cake is best served when warm, sprinkling with more 10x sugar before serving.
This is my version of the Company Time Lemon Cake, below is the original recipe and you can see the changes I did make.
Please stop by the other entries in this vintage recipe redo and check out all of the incredible creations my new friends made! You won’t be sorry you did, and you might make a new friend in the process…..just tell them Chef Dennis sent you!