Recipe for: Sponge Cake with Pears and Buckwheat Honey - photo 1
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Recipe for: Sponge Cake with Pears and Buckwheat Honey

Cakes and Bakes Desserts 90 min Medium 0 views ~37.13 PLN * - (0)
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Description

A delicate sponge cake in the Masurian style, where the sweetness of juicy summer pears combines with the intense, slightly spicy aroma of buckwheat honey. The cake has a soft, moist texture thanks to the creamed butter and eggs, along with a small amount of cream, while the pears add freshness and a pleasant texture. This dessert is perfect for afternoon coffee, a picnic by the lake, or a summer tea; it tastes great served slightly warm, sprinkled with cinnamon or with a spoonful of sour cream. The recipe uses seasonal Polish pears and local buckwheat honey, giving the baked good a regional character.

Ingredients Used

Ingredients (11)

Servings:
8
  • Wheat flour 250 g
  • Sugar 150 g
  • Butter 150 g
  • Chicken egg 3 pcs (~180 g)
  • Baking powder 15 g
  • Buckwheat honey 80 g
  • 18% cream 100 ml
  • Pear 3 pcs (~540 g)
  • 🌿 Spices
  • Salt 1 g
  • ✨ Optional
  • Walnuts 50 g
  • Cinnamon 2 g
💰 Estimated dish cost: ~37.13 PLN (4.64 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation

1

Take the butter and eggs out of the fridge about 30-60 minutes in advance to reach room temperature (the butter should be soft but not melted). Preheat the oven to 175°C (top and bottom heat). Prepare the pan: a 24 cm round cake pan or a loaf pan works best; grease the bottom and sides with butter and line with baking paper.

Ingredients: Butter
Use a 24 cm springform pan if you want a classic, slightly risen cake; a loaf pan will extend the baking time by about 10 minutes. For greasing, use a silicone brush and a spoonful of butter.

Creamed dough

2

In a large bowl, place the softened butter (150 g) and sugar (150 g). Beat with a paddle attachment on medium speed for 4-5 minutes until the mixture becomes light, fluffy, and slightly increases in volume. If you don't have a mixer, use a wooden spoon and beat vigorously for 8-10 minutes.

Ingredients: Butter, Sugar
Use a hand mixer or stand mixer with a paddle; thoroughly beating the butter with the sugar is key to a light cake structure. The mixture is ready when lifting the spoon, the sugar no longer falls and the mixture is light in color.
3

Add the eggs one by one to the melted butter (180 g in total, which is 3 pieces): pour in one egg, mix for 20-30 seconds until combined, then add the next one. After adding all the eggs, the mixture should be uniform. Then pour in the buckwheat honey (80 g) and 18% cream (100 g) and mix briefly on the lowest speed until the ingredients are combined.

Ingredients: buckwheat honey, 18% cream
Add the eggs gradually to prevent the mixture from curdling. If the mixture curdles, add 1 tablespoon of flour and mix briefly - this usually helps.
4

Sift the wheat flour (250 g) together with the baking powder (15 g) and salt (1 g) into a separate bowl. Add the dry ingredients to the mixture in small portions and mix with a spatula using gentle movements from the bottom to the top, until a smooth, uniform dough forms. Do not overmix – about 8-12 spoon movements for each portion of flour is enough.

Ingredients: Wheat flour, Baking powder, Salt
Use a sieve to sift the flour and a silicone spatula to gently fold. The dough is ready for further processing when there are no dry patches of flour visible, and the mixture has a thick but pourable consistency.

Preparing the pears

5

Peel the pears (540 g in total, about 3 pieces), cut them in half, remove the cores, and slice them into 5 mm thick slices. Set aside 6-8 nice slices for decorating the top. Gently mix the remaining slices with a tablespoon of flour (from the added ingredients) — this will prevent the fruit pieces from sinking during baking.

Ingredients: Pear, Wheat flour
Use a sharp knife and a cutting board. If the pears are particularly juicy, gently drain excess juice with a paper towel to avoid thinning the mixture.

Assembly

6

Gently fold the chopped pears (from step 5) and, if using, chopped walnuts (50 g) into the prepared batter. Pour the mixture into the prepared pan and smooth the top with a spatula. Arrange the reserved pear slices on top in a fan shape or in rows and press down lightly.

Ingredients: Pear, Wheat flour
Use a silicone spatula to evenly spread the batter. Additionally, you can add walnuts to enhance the flavor/texture (optional ingredient).

Baking

7

Place the pan in the preheated oven and bake at 175°C for about 45-55 minutes. After 40 minutes, check the cake with a toothpick: insert the toothpick into the center – if it comes out dry or with a few moist crumbs (without raw batter), the cake is ready. If the toothpick comes out with wet batter, bake for another 5-8 minutes and check again.

Use the middle rack of the oven. If the top starts to brown too quickly, loosely cover the cake with aluminum foil for the last 10-15 minutes.

Cooling and Finishing

8

Remove the cake from the oven and let it sit in the pan for 10-15 minutes to firm up slightly. Then transfer it to a wire rack to cool completely. Optionally, warm 1-2 tablespoons of buckwheat honey and gently brush the top with it to give a glossy finish. Before serving, you can sprinkle the cake with cinnamon (optional).

Ingredients: buckwheat honey, Cinnamon
To remove, use a silicone spatula or knife to separate the edges of the cake from the mold. If you want to brush it with honey, do it while the cake is still slightly warm (but not hot) so that the honey spreads more easily.

Serving

9

Cut the cake into pieces and serve slightly warm or at room temperature. You can serve it with a spoonful of sour cream or natural yogurt, which will enhance the sweetness of the pears and honey. The cake tastes best on the same day, but it retains moisture for 1-2 days as well.

Ingredients: 18% cream
Use a sharp knife for clean cutting, slicing with up-and-down motions. Additionally, you can add walnuts to enhance the flavor/texture (optional ingredient).

Fun Fact

💡

Buckwheat honey is highly valued in Poland for its intense flavor and dark color; when combined with pears, it creates a contrast of sweetness and delicate tartness, reminiscent of traditional Masurian sweets that use local ingredients.

Best for

letni podwieczorek piknik nad jeziorem popołudniowa kawa

Tips

🍽️ Serving

Serve slightly warm with a spoonful of sour cream or natural yogurt; sprinkle with a bit of cinnamon for aroma. For coffee, choose a darker roasted coffee or herbal tea. If using nuts, add them just before serving to keep their crunchiness.

🥡 Storage

Store at room temperature, wrapped in foil or in a cake container for 1-2 days. Do not put in the fridge – this will cause it to dry out quickly. To refresh slightly stale pieces, heat in the oven for 5 minutes at 150°C or in the microwave for 8-10 seconds.

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