Poached Pear and Date Cake
The combination of poached pears and dates makes for a sweet, yet moist cake.
Poached pears
- 6 small to medium-sized pears, peeled
- 4 cups water
- 1 cup caster sugar
- 1 tablespoon lemon juice
Cake
- 3 eggs
- 1 cup caster sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups plain flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon each ground cinnamon and allspice
- 1 cup dates, finely chopped
- finely grated zest 1 orange
- Icing
- 1 cup icing sugar
- ¼ cup maple syrup
- orange juice
Grease a 24 cm square cake tin and fully line with baking paper.
Pears: Put the water, sugar and lemon juice in a saucepan just large enough to hold the pears so they will stand upright. Bring to the boil then add the pears. Simmer very gently for about 10 minutes or until tender when pierced with a skewer. Carefully remove from the syrup and cool.
Preheat the oven to 170˚C.
Beat the eggs and sugar until very thick and pale. Gradually beat in the oil and vanilla until thick. Don’t add all at once or the mixture will curdle.
Combine all the remaining ingredients in a large bowl, tossing the dates so they are well coated in the flour.
Using a large metal spoon, fold into the egg mixture making sure there are no pockets of flour in the batter.
Pour into the tin and stand the pears upright in the batter so they are sitting on the base of the tin.
Bake for about 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Cover the tin loosely with foil if the top is getting too brown. Cool in the tin until just warm, then using the sides of the baking paper, carefully lift the cake out.
Icing: Stir the icing sugar and maple syrup together and add enough orange juice to make a pourable icing.
To serve: Drizzle the icing over the cake and dust with icing sugar. Serve with softly whipped cream. Serves 8
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!