CHESTNUT CAKEW/ PAN-ROASTED PEARS AND CHESTNUT HONEY SYRUP

CHESTNUT CAKEW/ PAN-ROASTED PEARS AND CHESTNUT HONEY SYRUP image

Yield 1 8 " cake

Number Of Ingredients 16

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Ingredients

1 1/4 cups chestnut flour
1 teaspoon baking powder
pinch sea salt
3 large organic eggs - at room temperature
2/3 cup organic sugar
1 teaspoon vanilla extract
12 tablespoons unsalted butter - melted and slightly cooled
For the pan-roasted pears
2 tablespoons unsalted butter
2 medium, ripe Bartlett or red pears - peeled and cut in 1/2″ slices
1 tablespoon organic sugar
For the chestnut honey syrup
1/2 cup chestnut honey
2 tablespoons fresh lemon juice
herb sprig as garnish
powdered sugar as garnish

Steps:

1-9″ non-stick round spring-form cake pan - buttered and floured Preheat oven to 350°F. Step 1: In a small bowl, combine the chestnut flour, baking powder and salt. Set aside. Step 2: Place the eggs in a large bowl. With an electric mixer, using the whisk attachments, whip at high speed for 4 to 5 minutes, until soft peaks form and the mixture is a pale cream color. Add the sugar gradually, until well incorporated. Scrape the sides of the bowl and add the vanilla. Continue whipping at high speed for another 30 seconds. Step 3: With a wooden spoon or silicone spatula, fold the chestnut flour mixture into the egg mixture until just incorporated. Then fold in the butter. Do not overmix or the cake will not rise. Step 4: Pour mixture into the prepared pan and bake for to 25 to 30 minutes until just golden and a toothpick inserted in the center comes out clean. Remove from oven and let cool in its mold to room temperature before serving. Step 5: When ready to assemble the dessert, heat a non-stick frying pan over medium-high heat. Add the butter. Once melted, add the pear slices and sauté for 3 to 4 minutes until golden. Reduce heat to medium, sprinkle the pear slices with the sugar and flip them, being careful not to break them. Continue to sauté for 2 to 3 minutes until golden. Remove pear slices from pan and set aside. Step 6: Return the pan just used for sautéing the pears to the stove, and heat over medium heat. Add the honey and lemon juice and turn off the heat. Stir until the honey become liquid-y (about 5 seconds) and set aside. Step 7: To serve, place a slice of cake in the center of a dessert plate. Place a few warm pear slices next to it. Drizzle with the chestnut honey syrup. Garnish with an herb sprig, dust with powdered sugar and serve immediately.