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Before you jump to Poached Pears Almond Cake recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Cash.

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As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. It is quite easy to live green, of course. It’s about being sensible, most of the time.

We hope you got benefit from reading it, now let’s go back to poached pears almond cake recipe. To make poached pears almond cake you only need 20 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to prepare Poached Pears Almond Cake:

1. Use Poached Pears:
2. Use Water, 750ml or More
3. Use Dark Muscovado Sugar,
4. Use Cinnamon Stick,
5. Prepare Star Anise,
6. Use Lemongrass White Part Only,
7. Provide Fresh Orange Zest, 1 Orange
8. Prepare Ginger Thinly Sliced,
9. You need Pears Preferably Bosc,
10. Provide Cake:
11. Provide Unsalted Butter Softened, 110g + More For Greasing
12. Prepare Dark Muscovado Sugar,
13. Prepare Eggs Lightly Beaten,
14. Take Almond Meal,
15. Use Unbleached All Purpose Flour,
16. Prepare Salt,
17. Get Baking Powder,
18. Use Pure Vanilla Extract,
19. Provide Almond Flakes, A Sprinkle
20. Take Icing Sugar, For Dusting

Steps to make Poached Pears Almond Cake:

1. Poach pears. - - In a sauce pot, add water, sugar, cinnamon, star anise, lemongrass, orange zest and ginger. - - Stir to combine well. - - Lightly bruise the lemongrass with knife, just like crashing a garlic.
2. Bring it up to a boil. - - Turn the heat down to low and bring it to a slow simmer. - - Simmer for about 30 mins. - - Remove from heat.
3. Working 1 pear at a time. - - Peel the pear with a potato peeler. If you are good with knives, use a knife instead. - - Using a melon baller, gently scrape out the bottom.
4. Continue scrapping until all the seeds are scraped out. - - Be careful and try not to damage the pears. - - Slice the bottom of the pears to make it flat.
5. Immediately transfer into the water mixture. - - Repeat the process from the remaining pears. - - If the water is not enuff to fully submerge the pears, add more water. - - Return to a medium heat.
6. Bring it up to a slow simmer. - - Turn the heat down to low. - - Cover the pears and water with parchment paper to allow even poaching. - - Poach the pears for 30 mins.
7. Remove from heat and set aside to cool down completely. - - Sit in the fridge overnight or up to 3 days.
8. Prepare the cake. - - Preheat oven to 170 degrees celsius or 340 fahrenheit. - - Take the poached pears out of the syrup mixture and carefully place on a wire cooling rack to drain off any excess liquid.
9. You can make tea with the amazing spiced syrup or make a chocolate sauce.* - - Grease loaf pan with butter. - - Line parchment with the sides overhanging. - - In a large bowl, cream butter and sugar until light and fluffy.
10. Add in eggs and continue creaming until well combined. - - In another large bowl, sieve together almond meal, flour, salt and baking powder, - - Transfer the almond meal mixture into the butter mixture. - - Add in vanilla.
11. Gently fold to combine well. - - Transfer into the loaf pan. - - Carefully place the pears into the batter with the stems protruding.
12. Wack into the oven and bale for 40 to 50 mins or until a skewer comes out clean with a few crumbs. - - Half way thru' baking process, take the cake outta the oven and sprinkle almond flakes over the top. - - Remove from oven and set aside for 10 mins.
13. Unmold and let it cool down completely on a wire cooling rack. - - Dust some icing sugar over the top. - - Slice and serve.

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