Monday, 2 April 2012

Chocolate, almond and pear cake

星期天去探望家公家婆,就和家婆谈起最近我在试着学做distressed wood,才知道原来家婆是做木工的高手(看吧!我对家婆真的了解不多哈哈!),她跟我分享了一些心得,还去工作室搬了一些用剩的漆料,沙纸给我。看来,这个星期的假日因该不会躲厨房,而是当木匠吧!其实做了一块白色distressed wood道具沾板,觉得挺好看的,所以今天跟jane讲好了,星期三见面时要把沾板送给她。

在这里分享的这个pear cakes 是那天去家婆家公给两位长辈做的甜点。希望你们也喜欢。

115g golden syrup
8 tinned pear halves in natural juice, drained
60g all purpose flour
30g unsweetened cocoa powder
2 tsp baking powder
1 tsp ground all spice (optional)
55g ground almond
3 eggs, at room temperature
165g soft brown sugar (I used 100g)
60ml milk
115g golden syrup extra, warm slightly
Crème fraiche/ ice cream to serve

1.) Preheat oven to 180C. Grease 8 holes of giant muffin tins and line the base with baking paper. (I used the normal muffin pan)

2.) Spoon the golden syrup into the prepared tins to cover the bases. Place a pear half, cut side down, in each.

3.) Sift together the flour, cocoa, baking powder and all spices into a medium sized bowl, then stir in the ground almond.

4.) Beat the eggs and sugar in a large bowl using electric beaters until pale and creamy. Slowly pour in milk, add the flour mixture using a large metal spoon to fold until just combine.

5.) Spoon the cake mixture over the pears. Bake for 25 minutes or until cooked when a skewer inserted into the centre of a cake comes out clean.

6.) Allow to cool in the tin  for 3 minutes then turn out onto a wire rack. Remove the paper rounds and transfer the cakes to serving plates. Drizzle with extra golden syrup and serve accompanied with crème

Recipe adapted from: Chocolate, a fine selection of sweet treats. Murdoch Book pg., 10