Upside-down pear and sage cake (Tort de pere busuioace cu foi de salvie) from Tava: Eastern European Baking and Desserts From Romania & Beyond (page 208) by Irina Georgescu

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lemon juice for verjuice.

  • mackenzie301247 on March 12, 2026

    Really interesting flavour combination that while I quite liked, definitely isn't a typical crowd pleaser. Came together really easily and looks relatively impressive for the effort.

  • Katie on January 01, 2026

    Make sure to use a hearty pear as they cook for a long time. I used a pretty ripe comice and wouldn’t recommend that. The batter quantity was barely enough but it worked. Also the instructions for some reason were not written in an easy way for me to— I almost missed the step to bake the pears first. Overall, love the sage, but I think I prefer a pear upside down cake with cornmeal in the batter (there’s a great one in The Herbal Kitchen).

  • Petrichora on September 19, 2023

    Ingredients in book include butter - not dairy free

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