Additional information
| Difficulty | Easy |
|---|---|
| Category | Pastry & Bakery |
| Yield | One 10" Cake |
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.
Description
| 1 | Scale or Measuring Cups/Spoons |
| 1 | Whisk |
| 1 | Plastic Spatula |
| 1 | 10" Cake Pan, 4 Inches Deep |
| 1 | Can Pan Spray |
| 1 | 10" Parchment Cake Circle |
| 2 | Medium Bowls |
| 2 | Small Bowls |
| 2 | Half Sheet Pan |
| 1 | Cutting Board |
| 1 | Paring Knife |
| 1 | Pair of Tongs |
| 1 | Butter Knife |
| 1 | Zester |
| 1 | Fruit Peeler |
| 1 | Glazing Rack |
| 1 | Coring Scoop |
| 1 | Electric Stand Mixer with Bowl and Paddles Attachment |
| 1 | Food Processor/Electric Blender |
| 1 | Medium Skillet |
Topping
| Grams | Ounces | Volume | |
| Orange, Fresh, Medium | 1 whole | ||
| Pomegranate Molasses | 40g | 1.5oz | 2 Tbsp |
| Sugar, Granulated | 51g | 1.75oz | 1/4 cup |
| Butter, Unsalted | 28g | 1oz | 2 Tbsp |
| Itaberco Pear Compound (CP-564) | 40g | 1.5oz | 2 Tbsp |
| Seckel Pears, Fresh | 4 whole |
Cake
| Grams | Ounces | Volume | |
| Walnuts, Pieces | 110g | 3.75oz | 1 cup |
| Flour, All Purpose | 218g | 7.75oz | 1 1/2 cups |
| Baking Powder | 6.5g | 0.25oz | 1 1/2 tsp |
| Baking Soda | 2.5g | 1/2 tsp | |
| Salt, Table | 3.5g | 1/2 tsp | |
| Cardamom, Ground | 0.8g | 1/4 tsp | |
| Eggs, Whole, Large | 196g | 4 whole | |
| Sugar, Granulated | 300g | 10.5oz | 1 1/2 cups |
| Oil, Olive | 198g | 7oz | 1 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.
