This gluten-free cardamon cake with wine poached pears is perfect for winter nights
Food has always had a big impact on my life. I have fond memories of my family gathering around, cooking, laughing and baking for hours, our hands caked in flour and the messy but magically fragrant kitchen. I remember my father mastering the apple pie cake and bragging about it, and he had every single right to do so. His cake was just heavenly! He was and still is an expert in making cake of any kind. Sometimes, when I talk about my dad's desserts, many people think that he is a pastry chef. Well, he is not! He is a self-taught cook and baker, and lucky for us he passed his incredible cake recipes on to us
When I migrated from Greece to the United States, I got a notebook with my parents' recipes, which I still have. One of those is the following recipe — with a few of my own additions. As a Greek, I learned to love spices on foods as well as on desserts!
Fluffy and airy, like a cloud in your mouth, this cake is absolutely scrumptious! The cardamon is profound and the pears along with the red-wine chocolate syrup blends together beautifully. Not overly sweet, the spices are just right and crunchy on top. You can't deny a piece of cake like this
Cardamon cake with wine poached pears recipe
For the pears:
3 medium-sized crisp, Bosc pears, peeled but whole, with the stem left on (Bosc pears hold their shape with the poaching and baking time, I could only find large ones)