Moist Swiss winter cake with sweet pears, aromatic poppy seeds and exotic cardamom. The creamy honey glaze with a hint of lemon makes this special cake the perfect dessert for cold winter days.
Instructions
Peel, core and dice the pears into small cubes. Drizzle with lemon juice to prevent browning. Set aside.
Grease a 26cm springform pan and dust with flour. Preheat oven to 180°C (160°C fan/350°F).
Beat room temperature butter with sugar in a mixing bowl until light and fluffy. This takes about 5 minutes with an electric mixer.
Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
In a separate bowl, whisk together flour, ground poppy seeds, baking powder, cardamom and salt.
Alternately fold the flour-poppy mixture and milk into the butter-egg mixture, beginning and ending with flour mixture. Mix just until combined.
Gently fold the prepared pear cubes into the batter, distributing evenly.
Pour batter into prepared pan and smooth the top. Bake for 50-55 minutes until a toothpick inserted in center comes out clean.
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Sift icing sugar into a bowl. Whisk together honey, hot milk, cardamom and lemon juice, then stir into icing sugar until smooth and thick.
Pour glaze evenly over cooled cake and spread with a palette knife. Let set for 15 minutes before slicing.
Ingredients
- 200g plain flour 200 g
- 100g ground poppy seeds 100 g
- 150g caster sugar 150 g
- 100g butter (room temperature) 100 g
- 3 medium eggs 3 Stück
- 150ml milk 150 ml
- 1 tsp baking powder 1 TL
- 1 tsp ground cardamom 1 TL
- 1 pinch salt 1 Prise
- 3 ripe pears (Conference or Williams) 3 Stück
- 1 tbsp lemon juice 1 EL
- 150g icing sugar 150 g
- 3 tbsp liquid honey 3 EL
- 2 tbsp hot milk 2 EL
- 0.5 tsp ground cardamom 0.5 TL
- 1 tsp lemon juice 1 TL
Baking Timer
The timer appears at the bottom right of the screen.
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