Vanilla pear almond cake | Women's Weekly Food
Studded with whole, poached pears, this vanilla pear and almond cake makes a spectacular centrepiece for any table. Serve while still warm with double or clotte
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 8 small corella pears (800g), peeled, stems intact
- 1 vanilla bean, seeds scraped
- 2 1/2 cup (625ml) water
- 1 cup (220g) caster sugar, plus 3/4 cup extra
- 1 strip lemon rind
- 125 grams butter, chopped
- 3 eggs
- 2/3 cup (160g) sour cream
- 2/3 cup (100g) plain flour
- 2/3 cup (100g) self-raising flour
- 1/4 cup (40g) roasted almonds, finely chopped
- 40 grams dark eating chocolate, finely chopped
- 1/2 cup (60g) almond meal
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