The German Pear Cake with saffron is an original German recipe. Saffron makes it look golden and it is a wonderful cake to enjoy with a cup of coffee or tea. The pears should be ripe and sweet. If you cannot get fresh ones the ones from the jar might be serve as well but if they are sweetened you need to use less sugar. Happy Baking!
250 g butter, room temperature
250 g sugar
250 g raw marzipan for baking
2 strings saffron
1 pinch salt
500 g flour
1 tsp baking powder (pref. Dr Oetker)
50 g raisins
(optional some dark rum)
20 g grated almonds
Glaze: 1 egg white, 200 g powdered sugar, 2 strings saffron, some butter to grease the form
- cut marzipan in very small pieces.
- mix soft butter with sugar and marzipan until foamy (if butter is not soft, nuke it for some seconds in the micro wave).
- mix eggs with saffron and salt, add to dough.
- mix flour with baking powder, sieve it and add to dough.
- place the dough into a greased spring form (diameter 28 cm or 11 inches).
- peel pears, remove core and cut in quarters, then cut them again; squeeze them gently into the dough. If you peel the pears earlier, drip them with lemon juice so they won't get brown.
- Bake in pre-heated oven on 180 C or 355 F for 45-50 minutes.
- when done place the cake on a baking grid and let cool off a bit.
- mix all ingredients for the glaze and with a baking brush spread it all over the cake. Soak raisins in rum for 5 minutes and sprinkle them all over the cake, the rum is optional. Let the cake dry before you serve it.