Tuesday, December 3, 2013

Pear & citrus cake recipe in English

I updated the recipe (12/8/13), there was a mistake in the amount of the orange juice, I also added notes on what I did. Another mistake that Lisa pointed out (so sorry Lisa), please use self-rising flour, not regular flour.


  1. Thanks so much for sharing the recipe.
    There is no baking powder - does this recipe call for self-rising flour in the original or is it just not that type of dessert?
    My attempt turned out to have a good pear/citrus flavour but almost a pancake/clafoutis texture. I wasn't expecting that.
    Thanks for your blog posts - very much appreciated.

    1. So sorry, it's completely my mistake, I guess I didn't check it while translating the recipe. Yes, self-rising flour, I just made it yesterday morning again and it was delicious. Again, I'm truly sorry, I know how much you put into it and then the disappointment. I'm going to correct it right now.

  2. It was still filled with good flavours just different! Thanks for checking though.
    Self-rising flour is not so common in Canada but I will put some in the freezer for the future.
    best regards LisaRR

    1. Lisa, there is a simple way to make self rising flour, here is what I've found http://anatrodanblog.blogspot.com/2013/12/pear-citrus-cake-recipe-in-english.html

      Good luck,