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Method
Step 1
Place the pears, sugar, tea and apple juice in a medium saucepan. Pour over enough water to just cover the pears. Top with a disc of baking paper to keep the pears submerged in the poaching liquid. Place over medium-high heat and bring to a simmer. Reduce heat to low and simmer for 1 hour or until pears are tender. Transfer pears to a heatproof bowl and set aside to cool completely.
Step 2
Return the poaching liquid to the heat and bring to the boil. Cook for 15 mins or until liquid reduces by half. Add the cream and cook, stirring occasionally, for 5 mins or until the sauce thickens. Set aside to cool.
Step 3
To make the gingerbread cake, preheat oven to 180°C. Grease the base and sides of a 10cm x 24cm (base measurement) loaf pan and line with baking paper. Combine butter, syrup and sugar in a saucepan over medium heat. Cook, stirring, for 5 mins or until butter melts and mixture is smooth. Cool for 10 mins. Transfer to a bowl.
Step 4
Add the combined flour, almond meal, tea, ginger and cardamom to the butter mixture and stir to combine. Add the eggs and buttermilk and stir to combine. Pour into the prepared pan.
Step 5
Trim the base of each pear to flatten. Arrange pears over cake batter, pressing down into batter. Bake for 50-60 mins or until a skewer inserted in the centre comes out clean. Cool in the pan.
Step 6
Transfer cake to a serving platter. Cut into slices and serve with sauce.
This spiced pear and gingerbread cake is the ultimate dinner party dessert. Made with poached pears, it’s deliciously moist and flavoursome.
Method
Step 1
Place the pears, sugar, tea and apple juice in a medium saucepan. Pour over enough water to just cover the pears. Top with a disc of baking paper to keep the pears submerged in the poaching liquid. Place over medium-high heat and bring to a simmer. Reduce heat to low and simmer for 1 hour or until pears are tender. Transfer pears to a heatproof bowl and set aside to cool completely.
Step 2
Return the poaching liquid to the heat and bring to the boil. Cook for 15 mins or until liquid reduces by half. Add the cream and cook, stirring occasionally, for 5 mins or until the sauce thickens. Set aside to cool.
Step 3
To make the gingerbread cake, preheat oven to 180°C. Grease the base and sides of a 10cm x 24cm (base measurement) loaf pan and line with baking paper. Combine butter, syrup and sugar in a saucepan over medium heat. Cook, stirring, for 5 mins or until butter melts and mixture is smooth. Cool for 10 mins. Transfer to a bowl.
Step 4
Add the combined flour, almond meal, tea, ginger and cardamom to the butter mixture and stir to combine. Add the eggs and buttermilk and stir to combine. Pour into the prepared pan.
Step 5
Trim the base of each pear to flatten. Arrange pears over cake batter, pressing down into batter. Bake for 50-60 mins or until a skewer inserted in the centre comes out clean. Cool in the pan.
Step 6
Transfer cake to a serving platter. Cut into slices and serve with sauce.
