I love anything with cardamom and fruit so this combination seemed like a match made in a heaven. What I didn’t anticipate was how the mix of buttery caramel, spice and sugar would turn me into an addict! Since my first attempt I have made this cake four times in as many weeks.
Ingredients
- 2 ripe pears, thinly sliced
- ¾ cup brown sugar
- ¾ cup white sugar
- ¾ cup butter, room temperature, divide into two portions
- ½ teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 2 large or 3 small eggs
- Pinch of salt
- 1 ½ cups flour
- 2 teaspoons baking powder
- ½ cup milk
Instructions
- Heat the oven to 180 degrees C (350 degrees F)
- Butter a 9 inch round spring cake pan
- Sift the flour, salt, baking powder and cardamom and set aside.
- Melt one portion of the butter in a pan. Add the brown sugar and stir until the sugar has melted. Pour the mixture into the prepared cake tin and ensure it spreads to cover the bottom evenly.
- Arrange the pear slices in a circular shape around the pan and finish with any remaining slices in the centre
- Mix the remaining butter and white sugar and beat until creamy. Adds the eggs and vanilla and whisk for a couple of minutes. Add in the flour and milk and combine gently.
- Spoon the batter over the pears in the cake tin and smooth over.
- Bake for about 40 minutes or until the cake is cooked through.
- Cool and gently turn the cake onto a plate.
- Serve plain or with cream.
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Author : Abderazzaq Noor
Recipe by : Abderazzaq Noor