Dessert
Pear Cake with cinnamon
In a land of sweet delights, where flavors play and dance, Here's a cake that's oh so grand, with pears that take a chance. With cinnamon so warm and sweet, and almonds in the mix, This pear cake will make you smile, with every little fix.
25 min prep
90 min cook
Elements
- 100 g butter, softened
- 2 cups self-raising flour
- 2 cups caster sugar
- 3 eggs
- 1 teaspoon cinnamon
- 1/2 cup ground almonds
- 3/4 cup plain yogurt
- 4 firm pears
- 2 cups water
- 1 cinnamon stick
- 1 aniseed star
Alchemy
- Preheat the oven to 180°C.
- Butter a round cake tin and line it with baking paper.
- Peel the pears, leaving the stems intact.
- In a saucepan, combine the water, cinnamon stick, aniseed star, and sugar.
- Bring to a boil until the sugar is completely dissolved.
- Add the pears to the saucepan and simmer gently for about 30 minutes, checking regularly to ensure they remain firm.
- Remove the pears from the water and allow them to cool completely.
- Continue boiling the syrup until it reduces by half, then leave to cool.
- In a mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy.
- Beat in the eggs and stir in two tablespoons of the cooled sugar syrup.
- Stir in the sifted flour and yogurt until well combined.
- Gently fold in the ground almonds.
- Spoon the mixture into the prepared cake tin and smooth the surface with a spatula.
- Carefully place the pears upright around the edges of the tin, gently pushing them down to the bottom.
- Place the cake in the preheated oven and bake for about 1 hour, until a wooden skewer inserted into the cake comes out clean.
- Remove the cake from the oven and allow it to cool for about 10 minutes before serving.
