50 grams (1 3/4 ounces) unsalted butter
100 grams (3 1/2 ounces) light brown sugar
1 teaspoon ground cardamom
4 pears, peeled, halved, and cored
For the cake:
150 grams (5 1/2 ounces) granulated sugar
200 grams (7 ounces) unsalted butter, softened
150 grams (5 1/2 ounces) self-rising flour
50 grams (1 3/4 ounces) ground almonds
1 teaspoon baking powder
4 large eggs
Finely grated zest of 2 oranges.
Heat the oven to 350° F. Grease a 9-inch round springform pan.
Make the topping:
In a saucepan, gently heat the butter, sugar, and ground cardamom until the sugar has dissolved and the butter has melted. Cook for 2 minutes, stirring often. Pour this sauce carefully into the prepared pan and spread it evenly over the base. Arrange the halved pears in it with the cut sides facing down.
Make the cake:
Put all the ingredients in the bowl of a stand mixer and mix with the whisk attachment for about 2 minutes, until light and creamy. Carefully spoon this mixture over the pears, taking care not to disturb them. Bake for 50-55 minutes, or until a skewer inserted in the center of the cake comes out clean. Leave to cool in the pan for 10 minutes, then carefully turn out on to a wire rack. The cake will keep in an airtight container for up to 4 days.
Serves 8-10.
From The Cardamom Trail by Chetna Makan, with minor rearrangement
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