DELICIOUS PEAR AND ALMOND CAKE

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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,

xxx Thora

So here is the recipe:

Pear and almond cakes

Pears

• 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

Cake

• 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

Directions:

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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