Blueberry & pear tea cake

Ingredients

Tea Cake

100 grams (3.5 ounces) butter
100 grams (3.5 ounces) whipping cream
120 grams (4.2 ounces) dark honey
2 large eggs
1 sachet vanilla sugar
20 grams (0.7 ounces or 1.4 tablespoons) sugar (optional: triple the amount for a sweeter cake)
190 grams (6.7 ounces or 1.5 cups) all-purpose flour
6 grams (0.2 ounces or 1.2 teaspoons) baking powder
1 gram (0.035 ounces or 0.25 teaspoon) ground ginger
pinch of nutmeg
120 grams (4.2 ounces or 0.8 cup) blueberries
1 pear
1 sachet vanilla sugar
50 grams (1.8 ounces or 3.3 tablespoons) water
1 teaspoon cornstarch

Equipment

Saucepan
Essential for melting the butter, cream, and honey together. Always use a non-stick saucepan to prevent burning.
Mixing Bowls
You'll need different sizes for combining dry and wet ingredients. Glass bowls work best as they don't retain odors.
Whisk
A whisk is crucial for beating the eggs. Make sure it’s sturdy to handle thorough mixing.
Cake Pan
A standard round cake pan works perfectly. Ensure it's been greased well to prevent sticking.
Pastry Bag
Useful for filling the cake and adding decorations. Disposable ones make cleanup easier.
Oven
Preheat your oven to 356°F (180°C) to ensure even baking.

Instructions

Step 1

1. Preheat your oven to 356°F (180°C). Heat the butter, whipping cream, and dark honey in a saucepan over medium heat until the butter has completely melted.Make sure to stir constantly to prevent the mixture from burning.

Step 2

2. In a separate bowl, lightly beat the eggs with 1 sachet of vanilla sugar and regular sugar.For a sweeter cake, you can increase the amount of regular sugar to 60 grams.

Step 3

3. Combine the creamy mixture with the beaten eggs, mixing well until fully integrated.Ensure the mixture is not too hot to avoid cooking the eggs.

Step 4

4. Gradually add the dry ingredients (flour, baking powder, ground ginger, and a pinch of nutmeg) into the creamy egg mixture. Mix thoroughly to form a smooth batter.Use a sifter to add the dry ingredients for a lump-free batter.

Step 5

5. Toss the blueberries with 1/2 teaspoon of flour until they are evenly coated. Gently fold the blueberries into the batter.Coating the blueberries prevents them from sinking to the bottom of the cake.

Step 6

6. If you want a filled center, wrap a tube with foil and insert it into the center of your greased cake pan. Pour the batter around the tube, filling the pan evenly, or simply pour half the batter, add the prepared filling, and cover with the remaining batter.A pastry bag can help with precise pouring.

Step 7

7. Decorate the top of the cake with fresh pear slices and a few additional blueberries. Place the cake pan into the preheated oven and bake for about 40 minutes.Check for doneness by inserting a toothpick into the center; it should come out clean.

Step 8

8. Once baked, let the cake cool completely in the pan. Remove it carefully and take out the tube, if used.

Step 9

9. To make the filling, cut the pear into small cubes and combine with 1 sachet of vanilla sugar and water in a saucepan. Simmer over low heat until the pear pieces are soft.

Step 10

10. Dilute the cornstarch in 3 tablespoons of hot water, then add to the pear mixture. Mix well until the filling thickens, then remove from heat and cool completely.Stir continuously while adding the cornstarch mixture to prevent lumps.

Step 11

11. Place the cooled filling into the center of the cake using a pastry bag. Allow it to stabilize before serving.

Step 12

12. Sprinkle the top of the cake with powdered sugar before serving.Optional: garnish with additional fresh blueberries for a beautiful presentation.

Servings

This delightful tea cake pairs wonderfully with a steamy cup of tea or coffee. ❤️

For breakfast: Enjoy a slice with a dollop of Greek yogurt and a drizzle of honey. It's an energizing yet indulgent way to start your day. 🥄

For dessert: Simply warm up a slice and serve with a scoop of vanilla ice cream. The cool creaminess of the ice cream is a perfect contrast to the warm, spiced cake. 🍨

For a picnic: Pack this cake up with other treats like cheese and fruit. It travels well and is sure to be a hit with everyone. 🧺

Creative twist: Turn this simple tea cake into a showstopper by topping it with whipped cream and fresh berries. This added touch will make it an elegant dessert for any gathering. 🍓🍰

Variations

Gluten-Free Variation

Replace the flour with a gluten-free baking mix at a 1:1 ratio. Ensure all other ingredients, like baking powder, are also certified gluten-free. 🌾✂️

Vegan Variation

Swap the butter with vegan butter, use coconut cream instead of whipping cream, and replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, set aside until thickened).

Substitute honey with maple syrup and use a non-dairy milk of your choice. 🌿💚

Faq

How do I prevent my cake from sticking to the pan?
Grease the cake pan thoroughly with butter or oil and use baking parchment at the bottom to make sure it lifts out effortlessly.
Can I use frozen blueberries instead of fresh ones?
Yes, just make sure to thaw and drain them well to avoid excess moisture in your cake.
What can I use instead of dark honey?
Maple syrup or agave nectar are good alternatives that will still give you that sweet richness.
How can I make the cake sweeter?
Increase the amount of sugar to triple the original amount specified in the recipe.
Why is my cake dense and not fluffy?
Overmixing the batter can lead to a dense cake. Mix until just combined to keep it light and fluffy.
Can I add nuts to the cake?
Absolutely! Chopped walnuts or almonds would add a lovely crunch and extra flavor.