Pear walnut cake from Tartelette by Hélène Dujardin

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Notes about this recipe

  • aeader on May 07, 2020

    This is a nice not-too-sweet cake to have around for breakfast or with a cup of tea. Mine baked for 50 minutes and was fully done but did not brown much. I did use shortening rather than butter to grease the pan but the cake came out very easily after resting for 10 minutes. The cake is very moist and is even better the next day. Keep leftovers refrigerated after the 2nd day.

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