Spiced Pound Cake with Poached Pears

Learn how to cook tea cake with spiced pears for autumn and winter tea time. If you don’t want to use wine, replace it with grape juice. Ingredients (for cake 11*20*4): Poached pears Pears – 3 pcs White wine or grape juice – 150 ml Sugar – 1 tbsp Honey – 1 tbsp Orange zest – 1 orange Orange juice – 1 orange Cinnamon – 1 tsp Clove – 3-4 pcs Cardamom – ½ tsp Ginger – ½ tsp Vanilla pod – 1 pc Pound cake Milk – 250 ml Honey – 20 ml Clove – 2-3 pcs Cinnamon – ½ tsp Vanilla extract - ½ tsp Ginger - ½ tsp Nutmeg – ¼ tsp Orange zest – 20-30 g Black pepper - pinch Nuts – 50 g Sugar – 50 g Butter – 170 g Honey - 170 g Whole egg – 2 pcs Brown sugar – 150 g Flour – 200 g Buckwheat flour – 120 g Baking powder – 5 g Salt - pinch Preparation: Poached pears Mix wine, sugar, honey and all spices in saucepan. Heat them without boiling. Peel the pears and cut the seeds out. If you’re going to use whole pears they should fit the baking mold and be the same size. Put pears in spicy wine so that they’re fully covered with liquid. Cover with wrapping paper in contact and leave to infuse for at least a day, better two. After that strain wine through a sieve, if you’re going to drink it later. Dry the pears with paper towels. Pound cake The day before cooking, heat the milk with all spices, zest and honey and leave overnight to infuse. Preheat the oven to 180 C. Whisk butter with brown sugar and honey. Add eggs, stirring well. Add all dry ingredients and warmed milk. Pour dough in baking mold. Then put three pears in it. If you’re using cubes of pears instead of whole pears, previously mix them with dough. Sprinkle caramelized nuts on top. Cake 3-4 cm high, bake for nearly 30-40 min. If it’s necessary, bake with oven door opened for the last 5 min to let the steam blow off. Allow to cool before serving.