For those who don’t know, chupito is a Spanish word and basically means shot. I’m not big into spirits, as I rather prefer to drink wine (my family owns wineyards, so it couldn’t be any different!) or some home made beer. That said, there’s only one chupito that I really like and it’s called ‘Rum&Pear’: first you shot a glass of rum and straight after a shot of pear juice. The match between the two flavors is really good, so I thought it would have been a good combination in a cake! If you want a stronger rum taste, instead of adding 3 tablespoons of rum, put pear chunks in a pan and add half cup of rum. Make them simmer till the alchol will be absorbed by pears.
– 2 lb/1kg pears (I used Williams)
– 1+1/3 cups/ 170g all-purpose flour
– 1/2 + 2 tbsp/120g white sugar
– 1 stick butter/120g, room temperature
– 6 eggs, separated
– 1/2 tbsp/8g baking powder
– 1/2 organic lemon (juice+zest)
– 3 tbsp rum
– sugar powder
1. Preheat oven to 350°F/ 180°C. Grease and flour one 8-by-2-inch (20cm diameter) cake pan, tapping out excess flour. If you prefer line it with parchment paper.
2. Peel, core and cut 3/4 of the pears into chunks. Cut the rest into thin slices you will use on top of the cake to decorate. Spread lemon juice all over and set aside.
3. In a large bowl, using an electric mixer fitted with the paddle, beat sugar, egg yolks, lemon zest and butter until fluffy and light colored. Add flour and baking powder, then mix till well combined. Toss pear chunks into the mixture, add rum and mix again.
4. Using the electric mixer fitted with a whisk, beat egg whites on medium-high until glossy stiff peaks form (do not overbeat!), about 3 minutes.
5. Add the egg whites to the batter, folding them gently.
6. Spoon the mixture in the pan and decorate the top by placing pear slices all over.
7. Bake it for 1 hour and once it is done, let cool completely in pan. Sprinkle with some sugar powder before serving.