Hi Chetna! I have your wonderful cookbook, 'The Cardamom Trail' and I tried out this cake from your book. At the end of the baking time specified, the cake had a nice golden crust and seemed to be done when I inserted a toothpick in the center. It seemed to be fine even after I unmoulded it, but after some time on cutting the cake, I noticed that the center was still gooey, so I put it back in the oven for another 10 minutes under the grill but still was not quite done. Can you tell me what could be the problem? I had baked at 175 degrees for 50 minutes.
I had the same issue a couple of times. The cake mixture was still raw near the thicker parts of the pears. So what fixed it for me was to cut the pears into thinner slices. It's not quite as pretty as just half-pears sitting in a circle, but that did ensure the cake mixture cooked all the way through. I guess it mainly depends on how big or thick your pears are.
After I watched this I immediately went to the store to get the ingredients. I have to wait a bit before I make it though because the pears aren't ripe yet. Something to think about is that you could probably also make it with canned Bartlett/Williams pears.
I've watched it through twice but I still don't understand the quantities required. What weight of butter, flour etc.? Please could you post the details, I SO want to make this.
I hope you don't mind me replying. Self raising flour is mostly available in UK and Australia and it is basically all purpose flour with raising agents added to it so you would use all purpose flour and baking powder mixed together. Hope that helps!
Chetna, Hi from Istanbul-Turkey.Thank you for this suppper delicious recipe. I'd like to try it with peaches also. May be I can send it's picture to you via Instagram. Regards...
Hi Chetna, I tried to make the cake and my pears rose slightly so they weren't visible. They also seemed like large chunks of pear that just fell apart from the cake when slicing. Where did I go wrong? :(
Thanks Chetna another great recipe 😊
Looks so good Chetna ❤
What types of pear would you recommend at the moment or does it not matter if they’re hard? Thank you 😍
I am just using english pear at the moment that are not rock hard
@@FoodwithChetna thank you 😊
I really wanna try this!
Made this today! was totally awesome. Even my mother ate 2 pieces (which she never does)!
Yeahhhhh! so glad your mum liked it too! made my day! thank you for letting me know!
That simply looks delicious and amazing!
I need to try it out, thanks so much.
Thank you! hope you will try it soon and let me know how it goes!
Excellent you made my day
Thank you, hope you will give this a go!
The book is amazing!
Thank you!!!!
Thanks for sharing . I'll be making this tomorrow . Wish me luck !
Good luck!
This looks so delicious! I love this channel.
Thank you so much!
Hi Chetna! I have your wonderful cookbook, 'The Cardamom Trail' and I tried out this cake from your book. At the end of the baking time specified, the cake had a nice golden crust and seemed to be done when I inserted a toothpick in the center. It seemed to be fine even after I unmoulded it, but after some time on cutting the cake, I noticed that the center was still gooey, so I put it back in the oven for another 10 minutes under the grill but still was not quite done. Can you tell me what could be the problem? I had baked at 175 degrees for 50 minutes.
I had the same issue a couple of times. The cake mixture was still raw near the thicker parts of the pears. So what fixed it for me was to cut the pears into thinner slices. It's not quite as pretty as just half-pears sitting in a circle, but that did ensure the cake mixture cooked all the way through. I guess it mainly depends on how big or thick your pears are.
Hello Chetna,
Can we substitute almond flour with cake flour?
yes you can.
Hello Chetna,
Almond + cake flour 2 cup ?
This looks divine, Chetna! Can't wait to try it. Also, do you have a good naan bread recipe?
Thank you, hope you will enjoy this, naan recipe is in my book!
After I watched this I immediately went to the store to get the ingredients. I have to wait a bit before I make it though because the pears aren't ripe yet. Something to think about is that you could probably also make it with canned Bartlett/Williams pears.
Hope you finally did make the cake and enjoyed it, let me know!
I've watched it through twice but I still don't understand the quantities required. What weight of butter, flour etc.? Please could you post the details, I SO want to make this.
Hello! The quantities of this kookier all in my book as the recipe is from 'The cardamom Trail'
Wow, it looks delicious! And the list of flavours is simply mouthwatering. :)
Thank you so much! trying it soon?
Yeah! I'll give it a go with the help of my sister and let you know how it goes.
Hi chetna! You said self raising flour. Does it mean all purpose flour or is it a specific kind of flour?
I hope you don't mind me replying. Self raising flour is mostly available in UK and Australia and it is basically all purpose flour with raising agents added to it so you would use all purpose flour and baking powder mixed together. Hope that helps!
Thank you for the reply!!!!!
Yes it is plain flour with added baking powder!
Hi Chetna :) I loved watching you on GBBO! Didn't realise you were on TH-cam. Glad I found you today.
can I purchase the recipe translated into US measurements?
Dreamy!!
Do try it!
Chetna, Hi from Istanbul-Turkey.Thank you for this suppper delicious recipe. I'd like to try it with peaches also. May be I can send it's picture to you via Instagram. Regards...
Yes please do try and send me a picture on Instagram.
oh yum-city x
Yeahh!!!!! it is a really good cake!
Hi Chetna, I tried to make the cake and my pears rose slightly so they weren't visible. They also seemed like large chunks of pear that just fell apart from the cake when slicing. Where did I go wrong? :(
It would be more helpful if you included measurements
All my videos have the measurements but this recipe is from my book so measurements are in there.
Pears never looked soooo good!
Thank you! this is one good cake!
You always look hot, Chetna. I will enjoy the cake at the weekend.