Even if it’s still warm outside, it’s worth indulging in the combination of pears and warming spices. This spiced pear cake with chocolate glaze is wonderfully moist, aromatic (with a gingerbread-like flavour), and soft, even with the addition of rye flour. Simple, fairly quick to prepare, and always a great idea for an autumn afternoon treat.
Ingredients for spiced pear cake with chocolate glaze:
- 4 – 5 pears
- 100 g butter
- 80 g light brown sugar
- 100 ml double cream
- 100 g golden syrup
- 100 g molasses
- 3 eggs
- 100 g plain flour
- 100 g light rye flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
All ingredients should be at room temperature. Peel the pears, remove cores, and cut into wedges. Line the base of a 23 cm cake tin with baking paper and arrange the pears on the bottom.
In a saucepan, combine butter, sugar, golden syrup, molasses, and cream. Heat gently until melted and smooth. Remove from heat and cool. Add the eggs to the cooled mixture and whisk until combined (do not beat). Sift in both flours, baking powder, bicarbonate of soda, and spices. Mix until just combined. Pour the batter over the pears and level the surface.
Bake at 160 – 170°C for about 50 minutes, or until a skewer comes out clean. Cool the cake. If domed, trim the top. Turn out onto a serving plate (pear side up) and remove the baking paper.
Ingredients for chocolate glaze:
- 50 ml double cream
- 75 g dark or semi-sweet chocolate
Heat the cream until nearly boiling. Remove from heat, add chopped chocolate, and let sit for 2 minutes. Stir until smooth. Pour over the cake.
Enjoy!
Recipe adapted from Waitrose magazine.
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