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Pear Cardamom Cake
Total 2 hours
Active 50 mins
Makes One 10-inch tube cake
Ingredients
Cake
Glaze
Directions
- To make the cake: Preheat the oven to 350°F. Generously butter and flour a 10-inch tube pan.
- In a medium mixing bowl, whisk together the flour, cardamom, baking powder, and salt.
- In a food processor, blend together the granulated sugar, butter, almond paste, vanilla, and almond extract until light and fluffy.
- Add the eggs one at a time, scraping the bowl between each and allowing the eggs to incorporate before adding the next. Add the flour mixture and pulse several times, until just combined.
- Scrape the batter into the prepared pan, then smooth the top with a spatula. Spacing evenly, press the upright pears halfway into the batter, securing each one with a skewer so it doesn’t slump under the batter.
- Bake until a tester comes out clean, 70 to 80 minutes.
- Cool the cake in the pan for 10 minutes. Run a knife around the outside edge, then carefully remove the cake from the pan and set on a wire rack and allow to cool completely. Remove the cake from the base of the tube pan.
- To make the glaze: In a small mixing bowl, stir together the confectioners’ sugar, pear liqueur, and cardamom, then add the cream a bit at a time until the mixture is thin enough to pour over the cake, but thick enough to cling. Drizzle the glaze over the cake before serving.
Adapted from "Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More" by Zoë Francois © Ten Speed Press 2021. Provided courtesy of Zoë Francois. All rights reserved.
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