For a yummy after dinner treat, try this rich walnu


  • 2 medium pears, cored and finely sliced

  • 2 tbs. brown sugar

  • 6 egg yolks

  • 250g of caster sugar

  • 100g butter, melted

  • 1 tbs. Eau de vie (pear or plum Liqueur or kirsch)

  • 6 white eggs, whisked firmly

  • 300g walnut, finely blended in a food process to form a coarse powder

  • ½ teaspoon baking powder


  • 1.

    Preheat the oven at 200 C

  • 2.

    Grease a round 23cm mould and place a sheet of baking paper at the bottom, then neatly arrange the slices of pear on the base of the mould. Sprinkle with brown sugar.

  • 3.

    Mix yolks and sugar until thick and pale. Now add the butter, alcohol, walnut meal and baking powder and mix together until smooth. Delicately fold in the egg white.

  • 4.

    Pour the mixture over the pears in the mould. Bake for about 15-20 minutes. Now lower the temperature to 170C and for a further 20 minutes. Check with a skewer to make sure the cake is cooked.

  • 5.

    When cooked allow to rest until the tin is cool enough to handle. Now to de-mould, flip the cake onto a plate. Serve with a crème Anglaise (custard), vanilla ice cream, or yogurt.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 288kj
  • Fat Total 20g
  • Saturated Fat 5g
  • Protein 5g
  • Carbohydrate 23g
  • Sugar 19g
  • Sodium 49mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Time: 1 hour
Serves: 8

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