Sunday, 29 April 2007
Pear and Spice Cake
I found myself with a bowl of these blushing beauties that I simply could not let go to waste and a girl can only eat so many poached pears. So I decided to make a spicy little cake that will also be my contribution to Weekend Herb Blogging, hosted by Kalyn of Kalyn's Kitchen. This little cake gives the appearance of hours slaving away in the kitchen when it can be ready for the oven in mere minutes. It is a one bowl wonder that requires minimal culinary skill. Just a little measuring and mixing followed by a little peeling and slicing. Pour the batter into a tin, arrange the sliced pears, sprinkle over a little sugar and you're ready to bake.
This one was a present for a dear friend who has been nothing short of wonderful over the past few weeks so I spent a little longer carefully arranging the fruit. For a quick morning tea treat you need not go to the effort. Simply pile it on and consider it to have the rustic look.
Pear and Spice Cake
3/4 cups almond meal
1/2 cup polenta (you could make this up with extra almond meal and flour but it adds a lovely texture)
1/2 cup plain flour
pinch of baking powder
pinch of salt
8 tsbp softened butter
3/4 cup sugar
1/3 cup greek yoghurt
2 tsp vanilla
2 tsp cinnamon
1 tsp ginger
2 tsp mixed spice
2-3 pears peeled, cored and sliced
extra sugar and cinnamon to sprinkle over
Preheat oven to 160 C/325F.
In a large bowl cream together the butter and sugar until thick and pale. Add in two eggs, one at a time and mix well. Add in the vanilla and yogurt then mix through the spices.
Add in the polenta, salt, baking powder, flour and almond meal and stir through. Pour into a greased and lined springform tin. A small one will give you a thicker cake but I prefer a thin one so went with a 25cm tin.
Layer over the pear slices and top with the sugar and cinnamon. Bake for 40-50 minutes and test with a skewer to make sure it is cooked through. Dust with icing sugar and serve with pouring cream or vanilla ice cream.