Can you ever have too many baking tins? I used to ask this question about shoes, now it’s baking tins! If you check out the Nordicware website, I’m sure you won’t blame me for my new addiction! I mean, just look how great these cakes turned out. They just wouldn’t have been the same if I had used a traditional bundt tin.
Anyhow, this recipe is adapted from the cardamom and pear loaf recipe in the Waitrose magazine, November 2015. Of course, cooking it in the loaf tin would have been good too. A friend of mine also made this recipe with cinnamon instead of cardamom and that also worked really well.
175g unsalted butter, softened, plus extra for greasing
2 cardamom pods, split open and seeds removed
175g light brown soft sugar
3 conference pears, peeled, cored and cut into 1cm sized pieces
1 lemon, zested
2 eggs, beaten
175g self-raising flour
1 teaspoon baking powder
1 and half tablespoons flaked almonds
Icing sugar, for dusting
- Preheat oven to 180°C/160°C fan/ gas Mark 4. Grease a baking tin (I used a mini heritage bundt tin by Nordicware, (nordicware.com) which produced six mini cakes, but you can use any type of tin, just adjust the baking times).
- Crush the cardamom seeds in a pestle and mortar.
- Melt 25g butter in a frying pan over a medium heat with 25g of the sugar until bubbling. Add the pears and cook for 5 minutes, turning often until slightly soft. Remove the pears, leaving the butter in the pan and set aside.
- Scrape the melted butter into a bowl. Add the cardamom lemon
zest and the remaining butter and sugar. Beat until smooth and creamy, then work in the eggs, a little at a time. Mix the flour and baking powder, then fold into the mixture until well combined.
- Put the pears into the mixture. Sprinkle the flaked almonds into the bottom of the tin. Spoon the mixture into the baking tin.
- Bake for 25 minutes or until a skewer comes out clean.
- Leave in the tin to cool and then turn out the cakes onto a cooling rack. Sprinkle with a few more flaked almonds and dust with icing sugar.