I made this to take to dinner with some old friends - it was just divine! The flavour of the vanilla bean really shines through, and the syrup over the top makes it deliciously moist. Thanks to Women's Weekly for another amazing recipe!
Ingredients
8 small corella pears (800g)
1 vanilla bean
2½ cups (625ml) water
1 cup (220g) caster sugar
1 strip lemon rind
125g butter, chopped
¾ cup (165g) caster sugar, extra
3 eggs
2/3 cup (160g) sour cream
2/3 cup (100g) plain flour
2/3 cup (100g) self-raising flour
¼ cup (40g) roasted almonds, chopped finely
40g dark eating chocolate, chopped finely
½ cup (60g) almond meal
Method
Peel pears, leaving stems intact.
Split vanilla bean in half lengthways; scrape out seeds. Combine vanilla bean, seeds, the water, sugar and rind in small saucepan. Stir over heat until the sugar is dissolved.
Add pears; simmer, covered, 20 minutes or until pears are almost tender. Remove pears from syrup. Boil syrup, uncovered, until reduced to 1 cup (250ml); cool. Trim bases of pears to sit flat.
Preheat oven to 160°C/140°C fan-forced. Grease 26cm springform pan; line base with baking paper. Insert base of springform pan upside down to make the cake easier to remove.
Beat butter and extra sugar in small bowl with electric mixer until smooth. Add eggs, one at a time, beating until just combined. Add cream; beat until just combined. Stir in 2 tablespoons of the syrup. Transfer mixture to large bowl. Stir in sifted flours, nuts, chocolate and meal.
Spread mixture into pan; arrange pears around pan edge, gently pushing to the bottom of pan. Bake about 50 minutes. Remove ring from pan.
Serve cake warm or cool with remaining syrup.
8 small corella pears (800g)
1 vanilla bean
2½ cups (625ml) water
1 cup (220g) caster sugar
1 strip lemon rind
125g butter, chopped
¾ cup (165g) caster sugar, extra
3 eggs
2/3 cup (160g) sour cream
2/3 cup (100g) plain flour
2/3 cup (100g) self-raising flour
¼ cup (40g) roasted almonds, chopped finely
40g dark eating chocolate, chopped finely
½ cup (60g) almond meal
Method
Peel pears, leaving stems intact.
Split vanilla bean in half lengthways; scrape out seeds. Combine vanilla bean, seeds, the water, sugar and rind in small saucepan. Stir over heat until the sugar is dissolved.
Add pears; simmer, covered, 20 minutes or until pears are almost tender. Remove pears from syrup. Boil syrup, uncovered, until reduced to 1 cup (250ml); cool. Trim bases of pears to sit flat.
Preheat oven to 160°C/140°C fan-forced. Grease 26cm springform pan; line base with baking paper. Insert base of springform pan upside down to make the cake easier to remove.
Beat butter and extra sugar in small bowl with electric mixer until smooth. Add eggs, one at a time, beating until just combined. Add cream; beat until just combined. Stir in 2 tablespoons of the syrup. Transfer mixture to large bowl. Stir in sifted flours, nuts, chocolate and meal.
Spread mixture into pan; arrange pears around pan edge, gently pushing to the bottom of pan. Bake about 50 minutes. Remove ring from pan.
Serve cake warm or cool with remaining syrup.
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