Poached Pear Ginger Almond Cake
Ingredients
- POACHED PEARS
- 3 cups apple cider
- 1 cup water
- 1 inch piece of ginger, sliced
- 1 cinnamon stick
- 10 whole cloves
- ¼ tsp ground pepper
- ¼ tsp allspice
- 4 firm stemmed bosc pears, peeled and cored from the bottom
- ALMOND GINGER CAKE
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- ½ cup brown sugar, well packed
- ½ cup unsalted butter, soft
- 1 tsp freshly grated ginger
- ½ cup molasses
- 1 egg
- 2½ cups all-purpose flour
- 1½ tsp cinnamon
- 1 tsp ground clove
- ½ tsp salt
- 1½ tsp baking soda
- ½ cup brewed black tea, cooled
Juicy pears sink into a spiced cake made with rich almond paste, creating a moist crumb and a stunning slice-through presentation that’s pure fall comfort.
Time
Prep time: 40 minutes
Bake time: 40 minutes to 1.5 hours
Cool time: 1 hour
Bake time: 40 minutes to 1.5 hours
Cool time: 1 hour
Yield
10 servings
Ingredients
- POACHED PEARS
- 3 cups apple cider
- 1 cup water
- 1 inch piece of ginger, sliced
- 1 cinnamon stick
- 10 whole cloves
- ¼ tsp ground pepper
- ¼ tsp allspice
- 4 firm stemmed bosc pears, peeled and cored from the bottom
- ALMOND GINGER CAKE
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- ½ cup brown sugar, well packed
- ½ cup unsalted butter, soft
- 1 tsp freshly grated ginger
- ½ cup molasses
- 1 egg
- 2½ cups all-purpose flour
- 1½ tsp cinnamon
- 1 tsp ground clove
- ½ tsp salt
- 1½ tsp baking soda
- ½ cup brewed black tea, cooled
Directions
- Combine apple cider, water, ginger, cinnamon stick, whole cloves, ground pepper, and allspice in a large pot. Place peeled and cored pears into the liquid and cover with parchment paper circle.
- Simmer for 20 minutes, rotating pears until they are just tender but not falling apart.
- Remove pears and place in a medium bowl. Simmer poaching liquid until reduced, about 15 minutes. Remove cinnamon stick and ginger pieces and pour syrup over the pears.
- Preheat oven to 350°F and line a 9x5-inch loaf pan with parchment, leaving overhang on all sides for easy removal. Grease the parchment with non-stick spray.
- In a large bowl, cream grated Odense Almond Paste, brown sugar, and butter until well combined and lighter in color. Scrape the bowl with a spatula in between.
- Add in grated ginger and molasses. Mix until combined, scrape and mix again.
- Add in egg and mix until combined, scrape and mix again.
- In a medium bowl, whisk together all-purpose flour, cinnamon, ground clove, salt, and baking soda.
- Mix in one third of the dry mixture into the wet, then half of the tea, then one third of the dry, second half of the tea, and the last third of the dry. Scrape with a spatula and mix until just combined.
- Pour into the prepared loaf pan and place the poached pears evenly into the batter leaving the stems sticking out of the top. Try to fit all four but if you can only fit three, enjoy the last poached pear on its own.
- Bake for 45 minutes to 1.5 hours until it’s done. It’s a wide range of time because ovens vary so much. The top of the loaf should bounce back when lightly pressed.
- Let cool completely in the pan and then pull the overhanging parchment to unmold.
- Slice and enjoy!
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