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.
Posted by at 3:48 PM
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4 comments:

  1. AnonymousJanuary 3, 2014 at 6:22 PM

    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.
    LisaRR

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    1. Anat RodanJanuary 3, 2014 at 7:28 PM

      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.

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  2. AnonymousJanuary 4, 2014 at 6:37 AM

    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

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    1. Anat RodanJanuary 4, 2014 at 9:34 AM

      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,
      Anat

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