Friday, October 12, 2012

Friday Food Files

I like recipes that are easy and that can be adapted. I made an apple Sharlotka last winter and thought it could be easily adapted by using pears and some plums. It turned out great and I'm telling you - next time you need to make a dessert, be it for a dinner party or a pot luck - try a Sharlotka with whichever fruit you like. My next version will be all plums. Yayyy to the most straightforward cake recipe yet to be found.

Pear and Plum Sharlotka (adapted from Smitten Kitchen)

  • Butter or nonstick spray, for greasing pan
  • 6 large pears pealed and a handful of pitted prune plums
  • 3 large eggs
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (125 grams) all-purpose flour
  • Powdered sugar, to finish (optional)

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your pears and pit your plums, then cut the pears into medium-sized pieces. (The nicer you cut the pieces the nicer the slices will look.) Pile the fruit directly in the prepared pan.

Meanwhile, in a large bowl, using whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

Pour over fruit in pan, using a spoon or spatula to spread the batter so that it covers all exposed fruit. Bake in preheated oven for 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter.

Serve warm or cooled, dusted with powdered sugar.


  1. Gorgeous photos! Love the egg everything!


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