Cardamom pear cake

Cardamom pear cake
Quantity Ingredient
4 Pears
0,75 l White Wine
0,5 l Water
400 g Sugar
2 tsp Cardamom Seeds
2 Spice Cloves
2 Star Anise
2 Cinnamon stick
200 g Margarine
4 Eggs
200 g Wheat Flour Type 405
2 tsp Back Powder
3 tsp Cardamom
0,5 tsp Ginger powder

For the cardamom pears cake peel small firm pears and cut off a thin slice from the bottom so that they stand better. Bring wine, water, 200 g sugar, cardamom seeds, cloves, anise and cinnamon to the boil. Add the pears, simmer for 25 minutes and remove. Reduce the broth by half. Preheat oven to 170° C circulating air. Grease a box mould and line it with baking paper. Leave some paper over the edge. Mix the margarine with 200 g sugar until creamy. Stir in the eggs little by little. Mix and stir in flour, baking powder, ground cardamom and ginger powder. Pour the dough into the tin, smooth it down and put the pears in it. Bake cardamom cake on the middle rack for 10 minutes. Straighten the pears once more and bake for another 40 minutes. Cardamom cake 15 minutes before the end cover with baking paper. Lift the cake with baking paper out of the mould, place on a grid of grill and peel off the paper. Brush the warm cardamom pear cake all around with syrup.

Servings: 15, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
326 kcal
44 g
4 g
13 g

(C)opyright by Marions Kochbuch