Anjou pear cake (with nashi pears)


An Oriental, Asian or nashi pear

I came across three ‘oriental pears’ in the reduced section of Asda the other day. I’ve never seen them before, but they looked interesting and for 20p I couldn’t resist! More like apples in appearance, they have a crunchy texture and a sweet taste. The pear tends to be eaten on its own, so I struggled to find any inspiring recipes on the internet. In the end I settled on a pear cake recipe from BBCGoodFood. I omitted the ‘poire William liqueur’ (I have no idea what that is) and decided to add a handful of sultanas to the mix. I also didn’t glaze the cake – with its a dark colour and rough texture I didn’t feel this was necessary.

The recipe produced a sweet but rather stodgy cake. The oriental pears gave it a very nice flavour, although I’m not overly found of the texture of pears in baking.

Anjou pear cake (with nashi pears) 2


  • 50g butter, melted, plus extra for the tin
  • 500g nashi pears, peeled, cored and roughly chopped
  • juice 1 lemon
  • 75g plain flour
  • 1 tsp baking powder
  • 75g caster sugar
  • 2 eggs, beaten
  • 50g sultanas
  • icing sugar, for dusting


  1. Heat oven to 180C/160C fan/gas mark 4.
  2. Line a 20cm loose-bottomed cake tin with baking parchment and brush with butter.
  3. Put the prepared pears in a bowl with the lemon juice to prevent them discolouring.
  4. Sieve the flour and baking powder into a bowl, adding a pinch of salt and the caster sugar.
  5. Beat in the eggs and melted butter, then fold in the pears with their juices and the sultanas.
  6. Pour the cake mixture into the tin. Bake for about 50 mins or until a skewer comes out clean.
  7. Place on a wire rack and allow to cool slightly before removing from the tin, gently peeling away the parchment.
  8. Dust with icing sugar and serve warm.

Original recipe taken from here.


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