Earl Grey Pear and Almond Cake
, 8 servings
Almond butter cake topped with pears poached in spiced Earl Grey syrup, finished with lemon sugar.
| prepPreheat oven to 350°F / 175°C | ||||
| prepHave a 9-inch / 23 cm springform pan ready | ||||
| 1 tsp cardamom seeds (from 12-15 green pods) | Crush cardamom pods; simmer with tea 3 min | Discard bags; add sugar, juice; poach pears 25-30 min | Reduce poaching liquid to 1 1/2 cups, 15 min | Top batter with pears & syrup; bake 350°F / 175°C, 35-40 min |
| 7 Earl Grey, black or jasmine teabags, tags removed | ||||
| 950 ml water (for poaching) | ||||
| 100 g sugar (for the poaching liquid) | ||||
| Juice of 1 lemon | ||||
| 4 small Bosc, Bartlett or Anjou pears, peeled, halved & cored | ||||
| 100 g sugar (for the lemon sugar) | Rub lemon zest into sugar | Cream butter with lemon sugar, 4 min | Beat in flours, eggs, baking powder, salt | |
| Finely grated zest of 1 lemon | ||||
| 115 g unsalted butter, softened | ||||
| 75 g almond flour | ||||
| 65 g all-purpose flour, sifted | ||||
| 2 large eggs | ||||
| 1 tsp baking powder | ||||
| Generous pinch of kosher salt | ||||
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