{"id":5336,"date":"2024-09-01T16:01:28","date_gmt":"2024-09-01T16:01:28","guid":{"rendered":"https:\/\/blog.macrinabakery.com\/blog\/?p=5336"},"modified":"2024-09-01T16:01:29","modified_gmt":"2024-09-01T16:01:29","slug":"recipe-of-the-month-pear-walnut-buckwheat-cake","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/recipe-of-the-month-pear-walnut-buckwheat-cake\/","title":{"rendered":"Recipe of the Month: Pear Walnut Buckwheat Cake"},"content":{"rendered":"

\"Pear_Walnut_Buckwheat_Cake\"<\/p>\n

This cake is one of my favorites because it’s simply delicious. When I have good pears \u2014 and really, there is nothing much better than a ripe pear \u2014 I make this frequently because it’s simple to prepare and elegant in presentation. I use gluten-free ingredients. Buckwheat flour is naturally gluten-free, and Bob\u2019s Red Mill\u2019s gluten-free flour is readily available at most supermarkets. If you didn\u2019t know the ingredients, you’d never guess by taste alone that it was gluten-free.<\/p>\n

Nocino is a traditional Italian brandy made from green walnuts. Combined with melted butter, it makes a distinctive, flavorful glaze that complements the sweetness of the pears. You can find it at most stores that carry liquor. If you\u2019re up for an island adventure, my Vashon neighbor Steven Buffington makes the best Nocino right next door to my farm. It’s labeled Shawnee Hill Farm and is available on Vashon at the Ruby Brink restaurant, the Burton Store, or the Vashon Wine Shop. Come visit us this fall!<\/p>\n

\"\"<\/p>\n

Printable PDF<\/a> of this recipe here.<\/p>\n

Makes one 9-inch cake; Serves 6-8<\/strong><\/p>\n

\"\"<\/p>\n

1 cup walnuts, roasted and coarsely chopped<\/p>\n

\u00bc cup buckwheat flour<\/p>\n

1\u00bc cup Bob\u2019s Red Mill Gluten Free 1-to-1 Baking Flour<\/p>\n

\u00be tsp baking powder<\/p>\n

\u00be tsp baking soda<\/p>\n

\u00bd tsp kosher salt<\/p>\n

12 Tbsp (1\u00bd sticks) unsalted butter, room temperature<\/p>\n

1 cup granulated sugar<\/p>\n

2 eggs<\/p>\n

2 Tbsp Nocino, divided<\/p>\n

\u00bd cup + 2 Tbsp sour cream<\/p>\n

2 ripe pears, peeled, cored and sliced \u00bc-inch thick<\/p>\n

1 Tbsp salted butter, room temperature<\/p>\n

\u00bc cup walnuts, raw and coarsely chopped<\/p>\n

Sweetened whipped cream, for serving<\/p>\n

\"\"<\/p>\n

Preheat oven to 350\u00b0F. Brush oil on a 9-inch by 2-inch cake pan, and line with a parchment base and 2-inch collar. If you have a hard time getting the parchment to stick, add a little more oil to the pan. Set aside.<\/p>\n

In a medium bowl, combine the roasted walnuts, buckwheat flour, gluten-free flour, baking powder, baking soda and salt. Set aside.<\/p>\n

In the bowl of a stand mixer combine the unsalted butter and sugar. Using the paddle attachment, cream for 3 to 4 minutes. Scrape the contents from the side of the bowl to combine evenly.<\/p>\n

Add the eggs one at a time, waiting until each is fully incorporated before adding the next. You can\u2019t scrape the bowl too often! This is the key to the best cakes! Add 1 Tbsp of the Nocino and mix well.<\/p>\n

Add the flour mixture and sour cream in 3 additions, alternating between both. Mix until well combined.<\/p>\n

Remove the bowl from the stand mixer and scoop the dough into the prepared cake pan. Smooth the top with an offset spatula. Begin laying out the sliced pear slices around the perimeter of the cake pan in a shingle-like pattern to create a full circle. Fill in the center with smaller slices, all in one direction.<\/p>\n

Melt the butter in a pan over medium heat. Once melted, remove from the heat and add the remaining Tbsp of Nocino. Be aware that Nocino is a high-proof brandy and may ignite when added to the hot pan and butter. Let the flames subside or cover with a lid. Swish the two ingredients together and brush the mixture over the pear slices. Finish by sprinkling the raw walnuts around the border of the pan.<\/p>\n

Bake for 55 to 60 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool for 45 minutes. Invert the cake from the pan, remove parchment, and place on your presentation plate. Serve at room temperature with sweetened cream \u2014 and a shot of Nocino! Enjoy!<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

This cake is one of my favorites because it’s simply delicious. When I have good pears \u2014 and really, there is nothing much better than a ripe pear \u2014 I make this frequently because it’s simple to prepare and elegant … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[160,1],"tags":[],"class_list":["post-5336","post","type-post","status-publish","format-standard","hentry","category-recipes","category-uncategorized"],"yoast_head":"\nRecipe of the Month: Pear Walnut Buckwheat Cake - Macrina Bakery Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.macrinabakery.com\/blog\/recipe-of-the-month-pear-walnut-buckwheat-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe of the Month: Pear Walnut Buckwheat Cake - Macrina Bakery Blog\" \/>\n<meta property=\"og:description\" content=\"This cake is one of my favorites because it’s simply delicious. 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