Cardamom cake with rum-poached pears

A wonderful dessert with a little bit extra. Prepare before and assemble just before serving.

6 portions

approx. 2 hours

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Cardamom cake
2 egg
110 g Dansukker Soft Brown Sugar
150 g plain flour
5 g baking powder
2 g salt
3 g ground cardamom
6 g ground cinnamon
75 ml rapeseed oil
75 ml milk 

Rum-poached pears
6 small pears
200 ml water
100 ml dark rum
45 g Dansukker Dark Muscovado Sugar
1 cinnamon stick

30 g Dansukker Icing Sugar
75 g cream cheese
3 g Dansukker Vanilla Sugar
Cooking oil for the tins
Cinnamon for decoration


Peel the pears and leave the stems in place. Put the pears and the remaining ingredients in a saucepan, cover and leave to simmer until tender, which will take about 30 minutes. Let the pears cool in the syrup.

Heat the oven to 175°C on the top and bottom heat setting. Grease 6 soufflé tins (or large muffin tins) with cooking oil.

Whisk the eggs and the muscovado sugar to produce a creamy, airy mixture.

Combine the flour, baking powder, salt and spices in a separate bowl. Fold into the egg and sugar mixture. Finally, stir in the oil and milk to produce a smooth batter.

Fill the tins two-thirds full with the batter. Bake in the oven for 25–30 minutes. Leave the cakes to cool slightly before turning them out of their tins.

Scoop out a hole in the cake the same width as the pear. Put the pear in the hole, making sure that it is firmly in place. Whisk together all the ingredients for the glaze except the milk. Whisk in a little milk at a time until the glaze is the required consistency. It should be runny but creamy. Spoon the glaze over the pear and sprinkle with cinnamon.

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