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Orange Roasted Pears, Cream, Cardamom Cake

Makes 8 servings

INGREDIENTS:

  • 1 ¼ cups AP flour
  • ⅔ cup brown sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 egg, room temp
  • ½ tsp baking soda
  • ½ tsp cardamom
  • ¼ cup butter softened and cubed
  • 1 tsp vanilla extract
  • ½ cup milk
  • ¼ cup greek yogurt

DIRECTIONS:

  1. Preheat the oven to 350°F bake or 325°F convection or 325°F convection humid. Grease and line a 8 or 9 inch cake pan, set aside. Can also be done in large hotel pan if recipe doubled.
  2. Add the flour, sugar, baking powder, cinnamon, salt, baking soda, and cardamom to a bowl. Stir to mix.
  3. Add cubed butter, vanilla extract, and milk. Using a stand mixer or hand mixer, mix for 1-2 minutes until combined.
  4. Add the egg and greek yogurt. Mix until just combined.
  5. Transfer the batter to the prepared pan and then to the oven. Bake for 18-25 minutes, until an inserted toothpick comes out clean. Let it cook for 5 minutes in the pan, then invert onto a cooling rack to cool completely.
  6. Top with whipped cream and pears.

Poached Pears
INGREDIENTS:

  • 1 orange, strips cut off first then juiced, ¼ cup
  • 4 pears, peeled and halved
  • 1 cinnamon stick
  • ½ cup maple syrup
  • ¼ cup dry white wine

DIRECTIONS:

  1. Preheat oven to 375°F. Place pears, orange rind, and cinnamon in a roasting pan.
  2. Combine juice, wine, and maple and pour over pears. Toss to coat. Cover tightly with foil.
  3. Roast for 30 minutes. Remove foil and baste pears with pan juices. Roast, uncovered, for a further 30 minutes or until pears are tender and syrup has thickened.
  4. Alternatively can be done in dutch oven over low heat.
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