© Elena Heatherwick
With over a million followers, his Instagram is a hit across the Channel. You might have come across Julius Roberts' farm-to-table recipes — a neo-gentleman farmer with a British flair, as charming as he is inspiring. In his very first book, The Farm Table, the young chef invites us into his culinary world where simplicity and seasonality reign supreme. Ingredients are the soul of his cooking, and Julius guides us to make the most of them. No need to overthink it to enjoy this upside-down pear & walnut cake, where the spices bring warm flavors, and the walnuts add crunch and a rustic touch. Covered properly, this cake keeps perfectly for a few days. Just warm it up gently before savoring it fresh from the oven!
Ingredients to Shop
Serves 8
For the Caramelized Pears:
- 6 ripe pears
- 50 g butter
- 80 g brown sugar
- Juice of 1 lemon
For the Cake:
- 200 g softened butter
- 200 g sugar
- 4 eggs
- Seeds of 5 cardamom pods
- 3 cloves
- 100 g walnuts
- 200 g self-raising flour
- 4 tsp baking powder
- 5 g sea salt
- 1 tsp ground cinnamon
- 100 g sour cream
For Serving:
- Crème fraîche or full-fat cream
THE Recipe
Peel the pears, cut them into quarters lengthwise, and remove the cores with a sharp knife.
Melt the butter in a large frying pan over medium heat.
Add the pears, cut side down, sprinkle with brown sugar, and shake the pan to mix it with the butter.
Squeeze the lemon over the pears and cook for 8-10 minutes, until the pears are tender and the butter and sugar form a golden caramel.
Remove the pears from the pan and arrange them, cut side up, in a 22 cm round cake tin (you may not need all the pieces).
If possible, avoid using a springform pan, as caramel may leak through the small gaps.
If necessary, use baking paper to seal the tin (ideally, the cake should touch the metal sides for a nice crust).
Let the caramel simmer on low heat until it thickens, then pour it over the pears.
Preheat the oven to 180 °C (350 °F).
Prepare the Cake
Using an electric whisk or stand mixer, cream the softened butter and sugar in a bowl.
Whisk until light and fluffy, scraping the sides to ensure a smooth mix. With the motor running, add the eggs one by one, making sure each egg is fully incorporated before adding the next, or the mixture may split.
Crush the cardamom seeds and cloves in a mortar with a pestle, then transfer the powder to a bowl.
Crush the walnuts in the mortar with the pestle or in a tea towel with a rolling pin, leaving some pieces.
Sift the flour and baking powder, then mix them with the salt, cinnamon, ground spices, and walnuts. Incorporate these dry ingredients into the wet ingredients, then add the sour cream.
Pour the batter over the pears and gently smooth the surface.
Remember that all ovens vary. Bake the cake in the middle of the oven for up to 1 hour, until fully cooked.
After about 30 minutes, lower the temperature to 160 °C (320 °F) to prevent over-browning. Watch it, but avoid opening the door to prevent deflation.
After 50 minutes, gently shake the tin; if the center jiggles, it’s not done. To test, insert a skewer in the center; it should come out clean.
At this stage, remove the cake from the oven and let it rest for 15 minutes. Place a cutting board on top, then invert the tin and board, removing the tin.
You should have a beautifully risen cake covered in juicy, caramelized pears. Serve warm with crème fraîche and coffee. It will stay moist for a few days; simply reheat at 140 °C (284 °F).
Also, discover the delicious recipes for crystal shrimp dumplings and Cyril Lignac's passion fruit and hazelnut sea bream.
Also discover Cyril Lignac's Passion Fruit and Hazelnut Sea Bream and The delicious recipe for crystal shrimp dumplings.
