Tag: Dessert

Mini Rum Cakes

Ingredients: 1/2 cup butter, room temperature, plus more for pans 1 cup all-purpose flour, plus more for pans 1 teaspoon baking powder 1/4 teaspoon coarse salt 1/4 cup buttermilk 1 tablespoons dark rum 1/2 cup packed light brown sugar 1/4 cup granulated sugar 3 large 

Gateau Breton

Ingredients: 16 tablespoons (225g) salted butter, at room temperature (plus more for the pan) 3 1/4 cups (390g) all purpose flour 1 1/4 cups (250g) sugar 7 large egg yolks 2 tablespoons of dark rum 1 vanilla bean, split lengthwise, seeds scraped and reserved 1 

Pear Cake


  • 3 large eggs
  • 3/4 cup (150g) of granulated sugar
  • 1 1/4 cups (150g) all purpose flour, sifted
  • 1/4 cup (30g) cornstarch
  • 1 teaspoon of baking powder
  • Pinch of Sea Salt
  • 1/2 teaspoon of Vanilla Extract
  • 6 1/2 tablespoons (90g) unsalted butter, melted
  • 4 to 5 ripe medium pears, peeled and cut into chunks
  • Icing sugar for serving


  1.   Preheat the oven to 350 F. Line the bottom of a 9 inch springform pan with parchment paper.
  2.   In a large bowl, whisk together the eggs and granulated sugar until light in colour and fluffy.
  3.   In a medium bowl, sift together the flour, cornstarch, baking powder and salt. Whisk into the eggs mixture, followed by the vanilla & butter. Then fold in the pears and their juices.
  4.  Pour the batter into the prepared, lined pan and bake until golden (and a knife/toothpick comes out clean), about 45 minutes. Cool in the pan on a wire rack for 5 minutes before unmouliding and removing the parchment paper.
  5. Serve warm, or at room temperature, sprinkled with icing sugar.