Thursday, August 7, 2014

Pear, Almond and Cardamom Cake with a Vanilla Cream Sauce

I've been researching Cardamom Cake and this recipe looks like the best to me. I like the addition of Pears.
The recipe originates in France.

Here's what you'll need:
A 9"X9" baking pan, greased well with butter.
Preheat the oven to 400 degrees.

19 TBS of Ground Almonds
4 Ripe Pears (peeled, cored and cut into wedges)
7 TBS Butter, room temperature
8.5 TBS Granulated Sugar
1/4 tsp Ground Cardamom
A Pinch of Salt
2 Eggs
2 TBS Lemon Juice
Confectioner's Sugar for Dusting the finished cake.
Serve with a Cream Sauce, recipe to follow.

Arrange the Pear wedges in the pan and put in the oven for 10 - 15 minutes.

Make the Batter while the Pears are in the oven.

In a large mixing bowl:
Cream together until smooth.
Stir in:
Mix well.

Eggs, one at a time.
Beat well with a hand mixer.
Fold in Lemon Juice until well combined.

Pour the batter over the Pears and continue baking for 15 minutes.
Remove the pan from the oven and cool on a rack until cooled completely.
Dust with Confectioner's Sugar, just before serving.
Serve with VanillaCream Sauce.

Vanilla Cream Sauce:
1/2 C brown Sugar
1 TBS Flour
a Pinch of Cinnamon
1 Egg
2 TBS Butter, melted
1 1/4 C Heavy Cream
a Pinch of Salt
1 TBS Vanilla

In a Saucepan on medium heat:
Brown Sugar
Heavy Cream
Whisk constantly until the sauce begins to thicken, about 10 - 15 minutes.
It should coat the back of a spoon.
Remove from heat and stir in Vanilla.
Place in a serving bowl to spoon over individual servings of the cake.

Peace in the Kitchen!

No comments:

Post a Comment