Wednesday, 7 September 2011

Tea Poached Pears, Ginger and Banana Cake

The pears have been calling out at me for the past 2 weeks, they’re too old for munching but are perfect for a cake. There is also an over-ripe banana sitting in the fruit bowl waiting to turn black. Well, frugality aside, the cake is nice and spicy with the addition of ginger and treacle.

2 cups water
2 medium Packham pears, peeled, quartered lengthwise, and cored
2 Earl Grey teabags
4 tbsp raw sugar
1 vanilla pod, halved and scraped

70g butter, melted
2 eggs, lightly beaten
1 ½ cup self raising flour, sifted
½ cup almond meal
2 tbsp treacle
1 tbsp ground ginger
¾ cup brown sugar
1 mashed ripe banana

1.          Boil 2 cups of water. Add the teabags, sugar and vanilla seeds and pod. Reduce heat to a simmer; poach the pears in tea for about 10 minutes, until just soft.
2.          Preheat oven to 170°C.
3.          In a large bowl, add all the dry ingredients together.
4.          Add eggs, treacle, mashed bananas and melted butter to the dry ingredients and mix until combined.
5.          Add a bit of the cooled pear poaching liquid if it is too dry.
6.          Pour into a round pan and insert the drained poached pears in a circle.
7.          Bake for 35minutes in 170°C oven.

Can you spot the cat?

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