Engineering a perfect DESSERT

Pear Cake

3 March-Babineaux

“I love cake but, I hate icing, so finding this cake dusted with powdered sugar was perfect for icing-free cake cravings!”



3 large eggs

3/4 cup / 150g castor sugar

1 & 1/4 cups / 150g plain flour, sifted

1/4 cup / 30g cornstarch

1 tsp baking powder

Pinch of fine sea salt

1/2 tsp vanilla extract

6 ½ Tbsp / 90g unsalted butter, melted

4 to 5 ripe medium pears (or 2 large ones), peeled and cut into chunks

Confectioner’s sugar, to serve)



Preheat the oven to 350˚ F / 180˚ C. Line the bottom of a 9 in. springform pan with parchment paper.

In a large bowl, whisk together the eggs and sugar until light in color and fluffy.

In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Mix into the egg mixture, along with the vanilla and melted butter. Fold in the pears with their juices.

Pour the batter into the prepared pan and bake until golden and a knife inserted into the center comes out clean, about 45 minutes. Cool in the pan on a wire rack for 5 minutes before unmolding and peeling away the parchment paper.

Serve warm or at room temperature, dusted with confectioner’s sugar.



Submitted by:

Jeff Babineaux 400 x 400

Jeff Babineaux

Senior Electrical Engineer

Apex, NC

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Jeff is part of the engineering team in the Apex, North Carolina office. He performs code review, service loading, cable ampacity, and lighting calculations, as well as producing drawings in AutoCAD and Revit.