Ingredients
- 300 gram dairy butter + extra
- 200 gram sugar + extra
- 6 eggs
- 400 gram all-purpose flour + extra
- 1 tablespoon speculaaskruiden (Dutch spice mix)
- 4 ripe pears
- dash of amaretto
- large handful of almond shavings
- optional: kruidnoten and sugar decorations
Kitchen equipment needed
- oven
- turban cake tin
- silicone kitchen brush
- vegetable peeler
- cutting board & chef’s knife
- large skillet
- standmixer
- silicone spatula
Preparation — 15 minutes
PEEL the pears, remove the core and divide the pears into pieces. HEAT a knob of butter in a large skillet and cook the pear pieces for a minute. ADD 2 tablespoons of sugar and cook a few minutes more on high heat. POUR in a dash of amaretto and set the pear pieces aside.
PRE-HEAT the oven to 175 degrees Celsius or 350 degrees Fahrenheit and COAT the turban cake tin with butter and a small layer of flour.
Finishing the ‘Sinterklaas’ turban cake with pear — 1 hour
MIX 300 gram butter and 200 gram sugar until you’ve reached a fluffy mixture and then ADD the eggs one at a time. Gradually ADD the flour and speculaaskruiden until you’ve reached a smooth batter. STIR in the pieces of pear and DIVIDE the batter into the turban cake tin. DIVIDE the almond shavings on top and BAKE in the oven for about 50 minutes. Exact time depends on your oven, you can check with a wooden skewer if the cake is done. If the skewer comes out clean, the cake is done.
Let it cool off before you can decorate it with kruidnoten and sugar decorations. To stick them on the cake, you can combine powdered sugar with water and use a brush to stick it on. Enjoy!
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