Spiced Pear Cake

 
 

Pastry & Bakery 


Made with warm spices and fresh pears, this cake is a great item to offer on your morning menu or in your cafe. Perfect for Pastry & Bakery applications, our Pear Compound will maintain quality and stay flavorful even after being baked.

Additional information

Difficulty

Easy

Category

Pastry & Bakery

Yield

One 10" Cake

Description

1Scale or Measuring Cups/Spoons
1Whisk
1Plastic Spatula
110" Cake Pan, 4 Inches Deep
1Can Pan Spray
110" Parchment Cake Circle
2Medium Bowls
2Small Bowls
2Half Sheet Pan
1Cutting Board
1Paring Knife
1Pair of Tongs
1Butter Knife
1Zester
1Fruit Peeler
1Glazing Rack
1Coring Scoop
1Electric Stand Mixer with Bowl and Paddles Attachment
1Food Processor/Electric Blender
1Medium Skillet

Topping

GramsOuncesVolume
Orange, Fresh, Medium1 whole
Pomegranate Molasses40g1.5oz2 Tbsp
Sugar, Granulated51g1.75oz1/4 cup
Butter, Unsalted28g1oz2 Tbsp
Itaberco Pear Compound (CP-564)40g1.5oz2 Tbsp
Seckel Pears, Fresh4 whole

Cake

GramsOuncesVolume
Walnuts, Pieces110g3.75oz1 cup
Flour, All Purpose218g7.75oz1 1/2 cups
Baking Powder6.5g0.25oz1 1/2 tsp
Baking Soda2.5g1/2 tsp
Salt, Table3.5g1/2 tsp
Cardamom, Ground0.8g1/4 tsp
Eggs, Whole, Large 196g4 whole
Sugar, Granulated300g10.5oz1 1/2 cups
Oil, Olive198g7oz1 cup

Toppings and Pears

1

Pre-heat your oven to 325 °F.

2

Use pan spray to grease the sides and bottom of a 10” cake pan, about 4 inches deep, and line
the bottom of the pan with a circle of parchment paper. Place the pan on a half sheet tray.

3

Zest and Juice your orange and set the zest aside for the cake.

4

In a medium sized skillet, cook the orange juice, pomegranate molasses, sugar, Itaberco Pear Compound (CP-564), and butter over medium heat, stirring occasionally, until sugar is dissolved, about 2-4 minutes.

5

While the sugar is dissolving, prepare your pears. Skin and halve your pears. Remove the stems and core them.

6

When sugar is dissolved, place the pears, core side up, into the pan with the sauce and allow to cook undisturbed for about 4 minutes.

7

Using a pair of tongs, gently turn the pears to the other side, allowing to cook again, undisturbed, for about 4 minutes.

8

Arrange the pears, cut side down, in the lined cake pan, as desired.

9

Continue to cook the sauce over medium heat until reduced and syrupy, about 5 minutes.

10

Carefully pour the syrup evenly over the pears and immediately place the pan in the freezer to allow the sauce to set while you make the cake batter. Be careful not to do this too far ahead, as the pears should not freeze.

Cake

1

Place the flour, walnuts, baking powder, baking soda, salt, and cardamom in either a food processor, or an electric blender. Pulse until the walnuts are finely ground. Set aside.

2

Using your electric mixer with whip attachment, place your eggs, orange zest, and sugar in your mixing bowl, and whip on medium speed until the mixture is pale and has gained some volume, about 5 minutes.

3

Add the dry ingredient mixture to the bowl, and mix on low speed until just combined. Do not over mix.

4

While mixer is on low speed, slowly stream in the olive oil, and allow to mix until just combined.

5

Remove cake pan from the freezer, and evenly pour the cake batter over the pears.

6

Once the panna cotta has set, spoon a dollop of yogurt cream onto each panna cotta. Sprinkle the tops with pomegranate seeds and chopped pistachios and serve immediately.

7

Bake cake for about 1 hour, or until cake tester comes out clean.

buon appetito!