1 litre water
125g caster sugar
20g tea leaves (something light, fragrant and floral or fruity. I used French Earl Grey)
1 strip of orange rind
4-6 small corella or beurre bosc pears
225g caster sugar
60ml water
30g unsalted butter
2 Tbl cream
130g unsalted butter
40g plain flour
5g cornflour
10g Dutch processed cocoa powder
pinch of salt
130g egg whites (from about 4 eggs)
130g caster sugar
50g hazelnut meal
1/2 tsp vanilla
120g dark chocolate, melted and cooled a little
To poach the pears, bring the water, sugar, tea leaves and orange rind to a boil in a saucepan then turn off the heat, shut the lid and leave to infuse for about 10 minutes. Strain into another saucepan.
Meanwhile peel pears, halve lengthwise then take the core out with a melon baller. Submerge the pears in the strained tea liquid, bring back to a boil then gently simmer for about 10-15 minutes or until pears are tender (test it by inserting a skewer into the base of the pear. It should slide in easily). Make sure the pears stay submerged in the liquid during cooking by weighing it down with a heavy heatproof bowl.
Remove from heat and leave pears in the poaching liquid for about 5-10 minutes then remove with a slotted spoon and set aside while you prepare the caramel (discard poaching liquid).
Combine sugar and water in a large pan or skillet over low heat. Once the sugar has dissolved, increase heat to medium then cook until an amber caramel, swirling occasionally (do not stir).
Add the poached pear halves in single layer, cut side down and baste the pears with the caramel. Remove from pan when pears are glazed and sticky all over and set aside to cool. Cook remaining liquid until reduced to a light syrup. Remove from heat then stir through the butter and cream and leave aside to cool completely.
Preheat oven to 160°C. Grease a 20cm springform cake tin and line the sides with baking paper.
Melt butter in a pan over low heat. Turn the heat up to medium-high and cook butter until light brown and nutty in fragrance (when the spluttering and noise dies down, it’s nearly ready so keep a watchful eye to stop it from burning). Strain brown butter into a heatproof bowl and set aside to cool.
Meanwhile, sift together the plain flour, cornflour, cocoa powder and salt. With your stand mixer or by hand, whisk the egg whites until it has loosened and is frothy. Whisk in the sugar until mixed then add the hazelnut meal and vanilla and whisk to combine.
Gently stir through the sifted flour mix then the brown butter. Fold through the melted chocolate taking care not to over-mix. Pour batter into tin and bake for 10-15 minutes or until a skewer comes out clean but with a few crumbs stuck to it. Cool on wire rack for 10 minutes then turn out and leave to cool completely.
Dust with sweetened cocoa powder if you wish, top with pears and drizzle caramel sauce over.
Recipe adapted from a financier recipe from Okashi by Keiko Ishida
{ 16 comments… read them below or add one }
Wow!!!! It’s the perfect cake for a elegant Holiday dinner. I like it, it looks stunning!
Kim recently posted..Panettones traditionnels
I really love this recipe and your photos are as heartwarming as always. A reminder that there is some good in the world.
Sarah recently posted..Peach, Pistachio Cheesecake Fairy Bread – A Recipe
We definitely take for granted what we already have infront of us, and with some events that have happened, we take the step back and assess. It’s the simple things in life that make us happy and there’s no need for anything more than that. Your flavour combinations are just out of this world Karen. How can you go wrong with the chocolate and caramel combo?
Tina @ bitemeshowme recently posted..Ms. G’s, Potts Point – Revisited
It’s a horrible tragedy and certainly puts things into perspective, doesn’t it? We have to remember to count our blessings every day. You have made this cake look very desirable.
Suzanne Perazzini recently posted..A Cocktail Party to Remember
I know I’ve eaten this type of cake before but I’ve never known it’s name. Financier cake. There you have it. So delicious and enhanced even more with some beautiful poached pears!
A gorgeous cake to welcome in the festive season. I’ve decided to hop on the online shopping bandwagon this year – I’m glad to say it was pain free!
thecitygourmand recently posted..Wilburrrr
ooo yes!! look at those poached pears.. must try doing that the next time with tea and orange rind.. that should be interesting!! and chocolate and pears.. perfect combination!!
sarvani @ baker in disguise recently posted..Some Of My Favourite Blogs…
Totally agree with you. The events over the weekend had me in tears more than once and have definitely inspired me to make sure my loved ones know it! And on that note, THANK YOU for being such a wonderful friend!! Such a beautiful cake too, and you know how I feel about anything with French Earl Grey tea!! xxx
Lisa recently posted..Mulled Wine Marshmallows
I Love the deep amber colour of the pears with the sauce dripping down the side. Shows that christmas isn’t all about candy canes and eggnog. Simply beautiful x
your poached pears look amazing! keep up the awesome work!
milkteaxx recently posted..The peanut butter choc chip cookie!
This looks unreal! Awesome idea!
Katrina @ Warm Vanilla Sugar recently posted..Chocolate Gingerbread Cookies
Beautiful photography. I’d go the poached pears all on their own, though. They’re one of my favourite, indulgent (especially if alcohol is involved) desserts. Thanks for sharing.
The Food Sage recently posted..Why playing hard to get works for David Chang
The friday incident is still so fresh in my mind that at times, it takes away all the festive mood from me and I start to worry!
That being said, we have to move on right and this cake would be perfect way to deal with that! I love pears and with caramel sauce, it’s a absolute delight.
Kankana recently posted..Murgh Korma – Chicken in Nutty Sauce
These look amazing! The photos are beautiful and recipe looks delicious! :)
That really does look spectacular Karen! Yum.
Yum! Love the idea of a giant financier!