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Marzipan, pear and dark chocolate cake with poached pears
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Indulge in a rich marzipan, pear, and dark chocolate cake.
Ingredients:
  • 250g softened unsalted butter
  • 250g marzipan, softened
  • 315g caster sugar
  • 1/4 tsp almond extract
  • 1.10 gm vanilla extract
  • 6 eggs
  • 150g self-raising flour
  • 100g almond meal
  • 1 tsp ground cardamom
  • 2 ripe pears, chopped
  • 120g choc bits
  • 8 paradise pears
  • 1 lemon, halved
  • 500ml red wine
  • 1 vanilla bean, split, seeds scraped
Instructions:
  • Preheat your oven to 170C and prepare a 25cm bundt pan by greasing and lightly flouring it.
  • Combine butter, marzipan, and 2/3 cup (150g) sugar in the bowl of an electric mixer fitted with a paddle attachment.
  • Beat on medium speed for 3-4 minutes until creamy. Mix in almond and vanilla extracts, then incorporate eggs one at a time, mixing well after each addition. Fold in flour, almond meal, and cardamom. Gently combine chopped pears and chocolate chips into the batter, then spread into the pan. Bake for 40-45 minutes until a skewer comes out clean. Allow to cool slightly before turning out onto a wire rack to cool completely.
  • Peel and core the paradise pears, keeping the stalks attached, and gently massage the flesh with the freshly cut lemon halves. Combine wine, vanilla pod and seeds, and 3/4 cup (165g) sugar in a saucepan over low heat, stirring until the sugar completely dissolves.
  • Place the pears in a pot and add water until they are just submerged. Simmer for 15-20 minutes until the pears are tender. Use a slotted spoon to take out the pears and set them aside. Simmer the poaching liquid over medium-low heat for 10 minutes until it becomes syrupy and reduces by half. Drizzle the reduced liquid over the pears and let them cool.
  • Stuff the center of the cake with poached pears and elegantly drizzle with syrup before serving.

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