Contributor
Dec 25, 20232 min
This Pear And Cardamom Spice Cake is just sweet enough to qualify as a cake. Delicious.
I gladly share the recipe of this cake I made. It is very simple and easy to make. All of us can become bakers of masterpieces (not that this is a masterpiece). This cake is also not very sweet, which I prefer, just enough to qualify as a cake.
Happy baking!
Surita Riffel
115 g or ½ cup butter, plus extra for greasing
115 g or ½ cup castor sugar
2 eggs, beaten
2 cups cake flour
2 tsp baking powder
60 ml milk
60 ml reserved juice from the pears
Crushed seeds from 8 cardamom pods
50g walnuts, chopped
15 ml poppy seeds
Approximately 500 g pear halves in syrup – thinly sliced; a few pieces reserved for chopping
3-6 walnuts, whole
Clear honey for glazing (or use apricot jam)
Preheat the oven to 180˚C. Grease and line a 20 cm round deep cake tin with baking paper.
In a bowl, beat the butter and sugar until pale and light. Add the beaten eggs, a little at a time.
Sift the flour and baking powder together over the butter and sugar mixture, then fold in with the milk and pear juice.
Stir in the cardamom seeds, poppy seeds and chopped nuts.
Fold the chopped pears into the creamed mixture.
Transfer batter to the pan and smooth the top, making a small dip in the centre.
Fan the pear slices, overlapping each slice and cover batter. Place whole walnuts in the centre.
Bake for approximately 1 hour or until a skewer inserted in the cake comes out clean.
Leave the cake to cool in the tin for about 20 minutes.
Transfer to a wire rack and remove the baking paper. Use a soft pastry brush and glaze the top of the cake with honey. (If you don’t have honey, use apricot jam warmed in the microwave for a few seconds to make it runny.) Allow the cake to cool down completely.
This cake can be kept in an airtight container for up to 5 days.