Happy First Day of March to one and all!
I’m getting just a little giddy these days! I actually have “The hills are alive with the sound of music” floating joyfully around in my head right now. I know I may be a little ahead of myself but, what the heck? Spring is definitely in the air!
I actually spotted some tiny sprouts of peonies (see above bottom – the little red dots!) this morning when I was walking the dog. Jeepers – this was sort of magical. I know it is kind of early, but I decided to have a little celebration today for the first day of March – au revoir Février!!!!! Don’t hurry back anytime soon……….
I had a little ritual this morning that I performed. First, I put away my Winter dishes. Yipee!
Then, I thought it was about time that I removed the red bows from my beloved lambs and my little fir trees on the side porch!
farewell! Adieu!
I’m so optimistic (and I’m stuck home waiting for the alarm people) that I decided to make a cake. This is always an uplifting occupation and I have a new idea to try………..
My newest little obsession is the combination of Pears and Rose Water. These are two especially delicate flavors that I want to try together. We are almost getting to the point where we are going to say goodbye to pear season — and hello to Springtime and all of its very much awaited fruit offerings. I’m so excited I can barely stand it! But before we get there, here’s my recipe:
I was wishing I had some organic rose petals to adorn this cake – I will have to save some this season or stop in at Kalustyan’s later today.
THE PEAR AND ROSEWATER CAKE – adapted from Maja’s Kitchen
3/4 cups unsalted butter at room temp (1 1/2 sticks)
1 cup vanilla sugar
2 eggs
zest of two small or one large lemon
1 tsp rose water**
2 1/2 cups all purpose flour
1/2 tsp freshly grated nutmeg
2 tsp baking powder
1/4 tsp salt
1/2 cup whole milk, room temp
confectioner’s sugar for dusting
organic rose petals for decorating
3-4 ripe, juicy bosc pears, peeled, cored and sliced, each half into 6 slices; drizzle with lemon juice and set aside
Preheat oven to 350F. Butter and flour an 9″* springform pan and set aside. In the bowl of your standing mixer, fitted with a paddle attachment, cream the butter and vanilla sugar together until it is light and fluffy, about 3 minutes. Add the eggs, one at a time. Add the lemon zest and blend in. Add the rosewater and blend in.
In a medium bowl, whisk together the flour, baking powder, salt and nutmeg. With the mixer on low, alternately add the dry ingredients and the milk, beginning and ending with flour. Mix on low just until flour begins to disappear. Take bowl off mixer and finish with a rubber spatula.
Spoon half the batter into the prepared pan. Cover with pear slices arranged in a circle as shown. Cover with remaining batter and then another layer of pears.
Bake for 1 hour and 15 minutes or until a cake tester inserted into the center comes out clean and the center of the cake feels firm to the touch. Remove from oven. Cool completely in pan. Remove the springform collar very gently. Place on a cake plate and dust with confectioner’s sugar. Arrange rose petals as desired. Serve with a dollop of rose-scented whipped cream.
<3 Enjoy!
* original recipe called for an 8″ springform pan. My cake spilled over a little bit – which I don’t really mind, so I’m recommending a 9″ pan if you want a smooth flat topped cake.
** this has the mildest note of rosewater – adjust the quantity to your liking but remember you want a soft note to compliment the pears and don’t want to overpower them
I don’t mind this little puff-over, do you?
