Cardamom cake with poached pears
March 27, 2014
- Poach the pears: In a large saucepan, combine the pears, wine, sugar, cloves, star anise, cardamom and cinnamon and poach for 30 minutes over low heat. Take the pears out of the liquid and set aside to cool. Add 2 1/2 cups water to the poaching liquid and boil to reduce the liquid by half. Let cool.
- Make the cake: Preheat oven to 350 degrees. Using a hand mixer, beat the butter and sugar in a large bowl until creamy. Beat in the eggs one at a time. Don’t add a new egg until the previous one is incorporated. Sift the flour, cardamom and salt over the batter and fold it in.
- Butter a 9×5-inch loaf pan and line it with parchment paper. Butter the parchment paper. Spoon the batter into the pan. Press the pear in, stem end up. Bake for 40 minutes, until a toothpick inserted into the cake part comes out clean. Allow to cool in the pan, then gently remove the cake from the pan to a rack to cool completely.
- For the chocolate: very carefully melt the chocolate. Set a heat-proof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir the chocolate in the bowl until melted. Using a spoon, drizzle the chocolate over the cake and create nice stripes on top. Let the chocolate dry for a bit and serve the cake in thick slices with reduced pear syrup poured on top. Makes one 9×5-inch loaf.
from Home Made Winter