So since the theme of April is “All things healthy!” I thought it would be appropriate to share this ridiculously delicious pear and almond cake. See… the pears and almonds are super healthy so it´s kind of a no brainer – right? What I love the most about this cake is that you make it in small ramekins which are perfect for when you have guests over for dinner. Personally I´m a big fan of small cakes like that – where you just get your own piece. I don´t know why – I just think it so pretty and neat!
Hope you enjoy,
So here is the recipe:
Pear and almond cakes
- 1 750 ml bottle dry white wine
- 2 cups sugar
- 3 tbs fresh lemon juice
- 1 tablespoon grated orange peel
- 1 cinnamon stick, broken in half
- 8 whole cloves
- 6 firm but ripe Bosc pears, peeled and cored
- 3/4 cup (1 1/2 stick) unsalted butter
- 1 cup plus 2 tablespoons sugar
- 1 cup all purpose flour
- 3/4 cup whole almonds, toasted
- 1 1/2 teaspoons baking powder
- 1 1/2 tablespoons light corn syrup
- 6 large egg whites
Pears: Combine first 6 ingredients in a large saucepan. Bring to boil, stirring until sugar dissolves. Add pears and bring to boil; reduce heat and simmer uncovered until pears are tender, turning occasionally, for a bout 30 minutes. Using slotted spoon, transfer pears to platter. Boil liquid in saucepan until reduced to syrup, about 10 minutes. Reserve syrup.
Cake: Position rack in center of oven; preheat to 375°F / 190°C. Butter six 1 1/4 cup ramekins. Melt 3/4 cup butter in heavy small saucepan over medium heat; cook until butter is golden brown, stirring often, about 4 minutes. Cool slightly.
Combine sugar, flour and almonds in processor; blend until almonds are finely ground. Transfer mixture to medium bowl. Whisk in baking powder. Add browned butter and corn syrup; stir until mixture begins to clump together. Add egg whites, whisk until well blended.
Place 1 pear, stem end up, in center of each ramekin. Spoon scant 1/2 cup batter around pear in each. Bake until cake is golden around edges and tester inserted into cake near center comes out with a few moist crumbs attached, about 25 minutes. Brush pears with syrup and serve warm with vanilla ice cream.
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