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Serves 10-12
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For the poached pears:
For the cake:
For the icing:
To decorate:
- For the poached pears, pour one litre of water into a large saucepan, with a fitted lid. Add the sugar, cardamom, cinnamon stick and stair anise. Stir in the vanilla pod and seeds, then bring the mixture to the boil. Reduce to a simmer and add the pears. Cover and cook for 20-25 minutes, or until the pears are tender when pierced ith a skewer, then remove and allow to cool.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a deep 20cm cake tin with non-stick parchment paper.
- In a large bowl, beat together the butter and sugars until the mixture is light and fluffy. Add the eggs one at a time, beating after each addition.
- Fold in the self-raising flour, cinnamon, mixed spice, baking powder and milk until just combined.
- Pour the mixture into the prepared tin and bake for 25-30 minutes or until a skewer inserted comes out clean. Allow the sponge to cool completely.
- For the icing, whisk together the cream, icing sugar and vanilla to soft peaks. Add the mascarpone and whip to stiff peaks.
- To decorate the cake, dollop the icing on top of the cake in a mound. Dst with cinnamon and top with the poached pears.
Nutrition Facts
Per Serving: 436kcals, 22.2g fat (13.4g saturated), 55.5g carbs (35.6g sugars), 6.3g protein, 3.9g fibre, 0.149g sodium
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