Pear and Cardamom Cake

Pear and Cardamon bundt 3

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.

 

Ingredients

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

 

Pear and cardomon Bundt 4

  • 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.

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Pear and Sultana Relish

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Now is the time to make the most of the beautiful pears that are in season. Cheap and delicious, what more could you ask for? I’ m a huge fan of a cheese board, even a pared down version like this one and a good chutney or relish, really adds a bit of spice. The quantity in the recipe makes two jars, but you can always half the quantities used as it only keeps for about 3 days in the fridge. I also made the crackers in the picture which were delicious when they came out of the oven, but on the second day the texture was more like cardboard, so I won’t be sharing that recipe!

Ingredients

(From Olive magazine, October 2015)

2 shallots finely sliced

A knob of butter

Olive oil

6 pears cored, peeled and cut into chunks 

1 bay leaf

1 cinnamon stick

4 tablespoons light muscovado sugar

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Directions

  • Fry the shallots in a knob of butter with a splash of oil until they soften without browning. They should be soft enough to squash with the back of a spoon. 
  • Add the pears, bay leaf, cinnamon, sugar, vinegar and sultanas and stir everything together.
  • Cook gently for 10 minutes or until the pear is very tender and the mixture is thick enough to spoon. Stir every now and then to make sure the mixture doesn’t stick.
  • Meanwhile, toast the walnuts in a dry frying pan. When the relish is cooked, add the walnuts and allow the mixture to cool before storing in sterilised jars.
  • Serve with blue cheese and crackers.

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