Baking

Chocolate and raspberry pear cakes

chocolate and raspberry pear cakes
12 Item
50M

Ingredients

Method

1.Split vanilla bean lengthways; scrape seeds into a large saucepan. Add vanilla bean, caster sugar and water to pan. Stir over low heat until sugar dissolves.
2.Add pears and raspberries and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until pears are tender, turning halfway through cooking. Remove from heat; stand 30 minutes. Using a slotted spoon, remove pears from syrup. Bring syrup to the boil; boil 10 minutes or until thick and syrupy. Reserve syrup.
3.Preheat oven to 180°C. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.
4.Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted dry ingredients and the water. Spoon mixture into pan holes and gently push a pear into each pan hole.
5.Bake cakes about 25 minutes.
6.Brush hot cakes with a little of the reserved hot poaching syrup. Stand in pan 5 minutes; transfer to a wire rack to cool. Remove paper cases from cakes and serve with remaining reserved syrup.

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