Cornmeal Cake with Pistachios and Honey Roasted Pears Directions
Place the Butterfly Whisk attachment into the bowl, add butter, and the first on the list mascarpone amount plus the sugar to bowl, and mix on speed 4 to 5 for 1 minute, until light and creamy. Add eggs, one at a time, starting with the whole eggs, and then the yolks, on speed 3 to 4 for 1 to 2 minutes. Add the grappa/spirit or strong desert wine (or whatever you have available), and mix for 5 seconds on speed 4, then add the flour and cornmeal and salt, and mix on reverse, on speed 2 for 30 seconds or until mixed in, being careful not to over mix and deflate the batter. Remove the Butterfly Whisk. Pour into a buttered and floured baking dish and bake uncovered in a preheated 325 degree fahrenheit oven for 30 to 40 minutes.
While the cake is cooking place the second amount of Mascarpone and the whipping cream into the bowl with the Butterfly whisk and whip on speed 4 for 2 minutes or until thick and fluffy, being careful not to over whisk and make butter. Put aside.
Clean bowl and then do last part of recipe while cake is still cooking in the oven, add the butter, pears, honey, pistachios, lemon juice and pepper and cook on 100 degrees, for 3 to 5 minutes, on reverse, speed 3, check if pears are soft, if not do another 5 minutes, same temp and speed (if pears are older they need less time then if they are younger). Then pop the mix on a tray in the oven and roast for 15 minutes until pears are browned but not mushy.
Once cake is cooked and cooled place the mascarpone and cream mixture on top spreading evenly and thickly, like icing and then place the pear and nut mixture on top of that as the final topping. Cut into pieces and enjoy!
Recipe courtesy of Cook Culture North Vancouver, converted to Thermomix by Tunya.