I have been following Piggy of Piggy's Cooking Journal for many years now come to think of it. I love most of the recipes she so generously shares on her beautiful blog and not to forget mentioning the beautiful photos of the bakes and dishes she prepared. Her food presentation is so alluring that I fell head over heels with this particular one that I had to make it fast and I can't wait for her to post a new one so that I would not steal her show :p Thanks Piggy ( we almost belong to the same clan ) for sharing this recipe with me. This cake is so good that Wild Boar ate more that he is supposed to eat. Love it and I shall make this again when the Piggies are back for the sem break :) The texture is so good...moist and yet light, richly flavored by the red wine sauce....mmmmmmm yummy ! One word one....SPEECHLESS !
Luckily I still have 1/2 bottle of red wine left in the fridge and before it vanished off, I cook the smalllest sized pears I can find among the few I have left in the fridge. Look how glories they look ready for use for the cake. And the thicken wine sauce ...if not for the sugar, I would have drank them down. They look so slurpy. I added 2 tbsp of the wine sauce into the cake batter ( her recipe did not call for that , but knowing me, I want the cake to smell really good ) The cake turned out just as I expected it to be....you know, I always imagine the taste while reading through recipes and this cake turned out better than my imagination :) Thumbs up and once again Piggy, thank you so much....I love it and Wild Boar asking for more, so I told him to get me a new bottle of table red wine , then I shall this cake for him again....LOL! Christmas is just around the corner...hope you guys will want to try this out and give your family a wonderful dessert treat :)
1/2 cup (125ml) red table wine
1.5 cups (375ml) water
1/2 cinnamon stick
2 pears, peeled
1/2 cup (110g) caster sugar
1/4 cup (50g) brown sugar
3/4 cups (112g) self-raising flour
50g almond meal
1/2 tbs ground ginger
1/2 tsp mixed spice
1/8 cup (30ml) milk
2 tablespoons plain yogurt
1) In a saucepan, combine red wine, water, pears and cinnamon. Let it simmer for 20 minutes. Remove the pears, add 1/2 cup of castor sugar to the saucepan and boil the syrup for 15-20 minutes. In the mean time, halves and cores the pears.
2) Preheat the oven to 180 deg C. Lightly grease and line a 12-cm round cake pan with baking paper.
3) Mix flour, almond meal, ground ginger and mixed spice in a bowl. Set aside.
4) Using an electric mixer, mix butter and brown sugar in a medium bowl until light and fluffy. Beat in egg. Fold in flour mixture, following by milk and yogurt, mix until well combined.
5) Spoon the batter into the cake pan and smooth the surface. Press the base of the pear halves into the cake mixture, standing them upright.
6) Bake in preheated oven for 40-45 minutes until a skewer inserted into the centre comes out clean. Drizzle the cake with red wine syrup. Serve.
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