Pear Spice Cake
Pear Spice Cake
Ingredients
- 3 Bartlett pears, ripe but firm, with stems
- Juice of 1 lemon
- 4 cups (1 litre) water
- 1 cup (250 ml) sugar
- 1 cinnamon stick
- 3/4 cup (180 ml) unbleached all-purpose flour
- 1/2 cup (125 ml) ground almonds (see note)
- 1/2 teaspoon (2.5 ml) baking powder
- 1/4 teaspoon (1 ml) ground cinnamon
- 1/4 teaspoon (1 ml) ground ginger
- 1/4 teaspoon (1 ml) ground star anise
- 1/4 teaspoon (1 ml) ground nutmeg
- 1 pinch ground cloves
- 1 pinch salt
- 1/2 cup (125 ml) unsalted butter, softened
- 1/2 cup (125 ml) brown sugar
- 1 egg
Instructions
- Peel the pears, leaving the stems in place and the pears whole. Working from the bottom, core the pears using a melon baller. Place the pears in a bowl and sprinkle with lemon juice. Set aside.
- Place the water, sugar and cinnamon in a saucepan and bring to a boil. Add the pears and the remaining lemon juice. With the syrup barely simmering, poach the pears until tender, 10 to 15 minutes. Transfer to a plate and let cool to room temperature. Set aside 60 ml (1/4 cup) poaching liquid.
Pear Spice Cake