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Autumn Spiced Pear Cake

35-40 mins Cook
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Celebrate the cozy flavors of the season with this stunning Autumn-Spiced Pear Cake. Poached in a fragrant syrup of cardamom, cinnamon, and star anise, tender whole pears are nestled into a buttery almond sponge, then finished with a drizzle of pear-infused icing. Perfect for this autumn season.

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Autumn Spiced Pear Cake

Autumn Spiced Pear Cake

katrina
prep time
40-45 mins
cooking time
35-40 mins
servings
6-8
total time
1hr 25mins

Equipment

  • A deep 20cm tin

  • A pastry brush

  • Sieve

  • Mixing bowl

  • Mixing spoon

  • Saucepan

Ingredients

  • For the poached pears:

  • 500ml water

  • 200g Gem Granulated Sugar

  • 3 cardamom pods

  • 1 cinnamon stick

  • 1 star anise

  • 5 pears, peeled

  • For the cake:

  • 175g butter, softened

  • 175g Gem Light Brown Sugar

  • 1 tsp vanilla

  • 3 eggs

  • 180g Gem Self-Raising Flour

  • 1⁄2 tsp Gem Baking Powder

  • 1⁄2 tsp ground cardamom

  • 85g Gem Ground Almonds

  • 1 orange, zest

  • For the icing:

  • 300g Gem Icing Sugar

  • 2-3 tbsp pear syrup

Instructions

1
To make the poached pears, place all of the syrup ingredients in a saucepan. Allow to come to the boil until the sugar has dissolved.
2
Add the peeled pears and allow to simmer for 10-12 minutes or until tender. Remove the pears from the syrup and allow to cool completely, reserving the syrup.
3
Preheat the oven to 180 ̊C/160 ̊C fan/ gas mark 4. Line a deep 20cm tin with parchment paper.
4
In a large bowl, beat together the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, beating well after each one is added.
5
Sieve the flour, baking powder and cardamom into the butter mixture. Fold in the ground almonds and orange zest.
6
Transfer the mixture into the prepared cake tin. Push the poached pears into the cake batter, bottoms down, spacing them evenly.
7
Bake for 35-40 minutes or until a skewer is inserted and comes out clean.
8
Using a pastry brush, brush the sponge with the pear syrup.
9
In a small bowl, mix the icing sugar with enough of the reserved syrup to form a runny icing. Spoon over the top the cake and allow it to run slightly.
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