Poached pear cake

0
1314
poached pear cake

Serves 10-12


For the poached pears:

300g soft brown sugar

2 cardamom pods

1 cinnamon stick

2 star anise

1 vanilla pod, split, seeds scraped out

6 firm pears, peeled


For the cake:

200g unsalted butter, softened

100g light brown sugar

100g dark brown sugar

4 eggs

200g self-raising floir

1 tsp cinnamon

1 tsp mixed spice

1/2 tsp baking powder

1 tbsp milk


For the icing:

150ml double cream

30g icing sugar

1 tsp vanilla extract

200g mascarpone, at room temperature


To decorate:

Ground cinnamon


  1. 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.
  2. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a deep 20cm cake tin with non-stick parchment paper.
  3. 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.
  4. Fold in the self-raising flour, cinnamon, mixed spice, baking powder and milk until just combined.
  5. 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.
  6. For the icing, whisk together the cream, icing sugar and vanilla to soft peaks. Add the mascarpone and whip to stiff peaks.
  7. To decorate the cake, dollop the icing on top of the cake in a mound. Dst with cinnamon and top with the poached pears.

Per Serving 436kcals, 22.2g fat (13.4g saturated), 55.5g carbs (35.6g sugars), 6.3g protein, 3.9g fibre, 0.149g sodium