Pear Cake

This pear cake is based on a recipe from Ada Boni's legendary Talisman Cookbook.  This is one of the best selling cookbooks in Italy and is considered the most accurate portrayal of Italian cuisine.  The pear cake is a traditional rustic recipe so it is very simple and inexpensive.  Be sure to select firm pears so that they stay nice and crisp when baked.

Pear Cake

2 large (4 small, about 1 lb) pears, thinly sliced
1 1/2 cups sugar
3 cups flour
1 cup milk (I substitute with vanilla almond milk)
4 eggs

nutmeg and cinnamon to taste, I don't usually measure spices because I adjust them based on the tastes of         those I'm feeding.  Just make sure it smells right to you!

Put a stick of butter in the freezer

Preheat oven to 350 and grease a round cake pan.

Combine the sugar, flour, eggs, and spices.  Gently stir in pears and pour mixture into pan.  Try and evenly distribute the pears in the pan.  Using a cheese grater, grate butter over batter.  Bake for 35-40 minutes, until golden and inserted toothpick comes out clean.

Well, that was easy!  Enjoy!

An Introduction

Let's face it, Sicily has been frequently invaded throughout history.  While the small Mediterranean island cannot boast military might, the many invaders have left behind a culinary influence that provides us with a diverse and exciting cuisine.  The "traditional" cuisine of the island contains elements of Italian, Spanish, Middle Eastern, Greek, and North African food.  Even my Sicilian family immigrated from Albania in the 1400s as they fled the Ottoman conquests.

I hope to use this blog as a way to explore Sicilian food in more depth and to share the deliciousness I love.  Of course, I won't limit myself to Sicilian food because there is just too much good food out there!

Happy Cooking,
Sarah