Pear-anise cake
Cakes
I thought I’d recreate a version of classic apple loaf cake using delicious, seasonal winter pears. Returning from Goa, I brought back a ton of spices – turmeric, massive cinnamon sticks, woodsy black cardamom, and some beautiful anise seed. The anise struck me as an ideal compliment to sweet, ripened pears, AND I’ve been looking for an excuse to use that Pernod liqueur that’s been sitting on the shelf for who knows how long. <br /> <br />I used Bosc pears here because they hold up really well to cooking and don’t turn to complete mush. I always ripen my pears in a bag on the counter before using them to get the peak flavor because most of the ones at the farmers’ market are unripe when you get them. Also, I macerated the diced pears with Pernod and sugar before adding to the cake batter – the liquid that’s released develops beautiful flavor in the cake and adds moisture. Theoretically, you could leave out the Pernod as long as you still macerate the pears with sugar and enough liquid is released – but I’m disclaiming that I haven’t tried it that way so you’re on your own! The result is a fine crumb loaf cake that is moist, full of pear flavor, scented with licorice-anise. Enjoy! <br />
Share:
0
8
0
Comments