INCREDIBLE!! But, after the second time baking this, I will have to pull this out of the tea shop menu list because this recipe ends up making a loaf that doesn't hold its shape very well.
I used red pear, a mix of light brown sugar and white sugar and salted butter- despite these changes it came out VERYwell. It was on the soft side- perhaps I should have baked it for the full 1 hr 40 minutes. I pulled it out 20 minutes earlier because the toothpick came out clean and it had formed nicely by that time.
Ingredients
1/2 cup (1 stick) unsalted butter, room temperature, plus more
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup almond flour or almond meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons plus 1/2 cup black sesame seeds
1 1/3 cups plus 2 tablespoons sugar
1 large egg
1 large egg yolk
3/4 cup buttermilk
1 (medium) firm but ripe Bosc pear, peeled, cored, cut into 1/4-inch cubes
ingredient info:
Preparation
Preheat oven to 325°.
Butter one 9x5x3-inch loaf pan or six 4x2x2-inch paper or metal loaf pans.
Whisk 1 1/2 cups flour, almond flour, baking powder, baking soda, salt and 2 Tbsp. sesame seeds in a medium bowl.
Grind remaining 1/2 cup sesame seeds in spice mill to form a thick paste, about 2 minutes.
Using an electric mixer, beat 1/2 cup butter and 1 1/3 cups sugar in a large bowl until well combined, 2–3 minutes.
Add sesame paste and beat, occasionally scraping down sides of bowl, until blended, 1–2 minutes.
Add egg and egg yolk. Beat until pale and fluffy, 3–4 minutes.
On low speed, beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients.
Toss pear with remaining 2 Tbsp. flour in a small bowl; fold into batter.
Spoon batter into prepared pan; smooth top. Sprinkle with remaining 2 Tbsp. sugar.
Bake until a tester comes out clean when inserted into center, about 1 hour 40 minutes for large loaf and 45–55 minutes for small loaves.
Let cool in pans on a wire rack.
I used red pear, a mix of light brown sugar and white sugar and salted butter- despite these changes it came out VERYwell. It was on the soft side- perhaps I should have baked it for the full 1 hr 40 minutes. I pulled it out 20 minutes earlier because the toothpick came out clean and it had formed nicely by that time.
Ingredients
1/2 cup (1 stick) unsalted butter, room temperature, plus more
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup almond flour or almond meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons plus 1/2 cup black sesame seeds
1 1/3 cups plus 2 tablespoons sugar
1 large egg
1 large egg yolk
3/4 cup buttermilk
1 (medium) firm but ripe Bosc pear, peeled, cored, cut into 1/4-inch cubes
ingredient info:
Preparation
Preheat oven to 325°.
Butter one 9x5x3-inch loaf pan or six 4x2x2-inch paper or metal loaf pans.
Whisk 1 1/2 cups flour, almond flour, baking powder, baking soda, salt and 2 Tbsp. sesame seeds in a medium bowl.
Grind remaining 1/2 cup sesame seeds in spice mill to form a thick paste, about 2 minutes.
Using an electric mixer, beat 1/2 cup butter and 1 1/3 cups sugar in a large bowl until well combined, 2–3 minutes.
Add sesame paste and beat, occasionally scraping down sides of bowl, until blended, 1–2 minutes.
Add egg and egg yolk. Beat until pale and fluffy, 3–4 minutes.
On low speed, beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients.
Toss pear with remaining 2 Tbsp. flour in a small bowl; fold into batter.
Spoon batter into prepared pan; smooth top. Sprinkle with remaining 2 Tbsp. sugar.
Bake until a tester comes out clean when inserted into center, about 1 hour 40 minutes for large loaf and 45–55 minutes for small loaves.
Let cool in pans on a wire rack.
we don't have a spice mill so Corey ground it in our heavy duty mortar and pestle and then tossed it in our cuisanart smart stick chopper. This seemed to do the trick
ReplyDeleteyeah, this really was one of the most exquisite recipes i've made... ever. yay.
ReplyDelete