Cardamom pear cake

Cardamom, poached pear cake

Serves 4

INGREDIENTS

Poached pears

• Cider: 500ml

• Infused black tea: 250ml

• Cinnamon stick: 1

• Cardamom pods: 6

• Grated ginger: 1 tsp

• Clove: 10

Cake batter

• Flour: 180g

• White sugar: 120g

• Salt: 1 pinch

• Baking powder: 1 tsp

• Ground cardamom: 1 tsp

• Rapeseed oil: 80g

• Egg: 2

• Orange zest: 1 tsp

• Vanilla extract: 1/2 tsp

Orange glaze

• Icing sugar: 100g

• Orange juice: 50g

• Orange zest: 1 tsp

METHOD

Poached pears:

Peel and core your pears from the bottom.

Combine the spices, cider, and black tea in a large pot. Add pears and cook on medium heat until they are tender. (it can take up to half an hour, depending on how ripe your pears are.)

Cake:

While your pears are cooking, preheat the oven to 180°C.

Whisk together flour, sugar, salt, baking powder, and cardamom.
Add milk, oil, eggs, zest, and vanilla, whisking until smooth.

Pour the batter into a greased loaf mold. Place the pears in the batter. I used metal skewer to keep them straight while cooking.

Bake for about 50-60 mins until a fork inserted in the center comes out clean. Let completely before unfolding.

Orange glaze:

Combine the icing sugar, orange juice, and orange zests in a bowl until it thicken.
Drizzle over the cake, and enjoy!