Spiced Pears And Ginger Bundt Cakes

INGREDIENTS:

ROASTED SPICE PEARS

• 4 pears
• 3 tablespoons golden caster sugar
• 100 ml pear cider
• ¾ tsp ground cinnamon
• Pinch of sea salt flakes

CARAMALISED PECAN NUTS

• 50 g golden caster sugar
• 20 pecan nuts
• Pinch of sea salt flakes

BUNDT CAKE

• 145 g non-dairy butter
• 180 g dark brown muscovado sugar
• 160 g black treacle
• 120 g ginger (in syrup), finely chopped plus 2 tablespoons of the ginger syrup
• ½ nutmeg, grated
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon of sea salt flakes
• 2 pears, grated
• ¾ tsp bicarbonate of soda
• 300 g self-raising flour

THYME CARAMEL

• 130 g golden caster sugar
• 1 ½ teaspoon of thyme leaves
• 115 ml pear cider
• 50 g butter
• ¼ teaspoon sea salt flakes
• 100ml oat cream

METHOD:

ROASTED SPICE PEARS

1. Peel, core and quarter the pears and lay in an ovenproof dish.
2. Sprinkle over the caster sugar and cinnamon, and pour in the cider. Add a pinch of sea salt flakes. 
3. Bake at 180ºC / 160ºC fan for 30 mins, basting half way though, until the pears are soft when pierced with a knife.
4. Allow to cool. 

The pears can be made 1 day ahead and stored, covered, in the fridge. Bring to room temperature before serving. 

CARAMALISED PECAN NUTS

1. Put the pecans on a piece of baking parchment and place in a heatproof dish. 
2. Place the sugar in a small heavy pan and place on a medium-high heat. Swirl the pan occasionally once the sugar starts to melt around the edges (don’t be tempted to stir it). 
3. Once the sugar has fully melted and turned golden in colour, pour over the pecan nuts and sprinkle with sea salt flakes. 
4. Allow to cool completely, then chop into chunks and set aside. 

The caramelised pecans can be made a couple of days ahead, and stored in an airtight container. 

BUNDT CAKE

1. Preheat the oven to 170ºC / 150ºC fan. Spray the Bundt tin with cake release, or butter well, making sure to coat all the grooves. 
2. Place the butter, sugar and treacle in a large heatproof bowl and set over a saucepan containing a couple of inches of water. Place on a medium heat, stirring occasionally, until the butter has melted. Remove from the heat and stir briskly. 
3. Sift the flour, spices and sea salt into a bowl and whisk (or use a fork) to combine. 
4. Add the chopped ginger, syrup and grated pears to the melted butter and sugar, then fold in the dry ingredients. 
5. Pour in the cake batter, then bake for 45 mins until cooked (when a skewer inserted in the centre of the cake comes out clean). 
6. Leave to cool for 10 minutes, then invert over a cooling rack and allow to cool completely. 

The cake can be made 1 day ahead, and stored in an airtight container.

THYME CARAMEL

1. Place the sugar and thyme in a small heavy pan, and place on a medium-high heat. Swirl the pan occasionally once the sugar starts to melt around the edges (don’t be tempted to stir it). 
2. Once the sugar has turned deep caramel in colour, pour in the cider. Take care as the syrup will boil furiously for a few seconds. Swirl the pan and continue to cook for 5 minutes. Add the butter, and swirl the pan over the heat for a couple of minutes, then add the cream and whisk to a smooth caramel. Remove from the heat. 
3. Sieve the caramel into a jug. 

The caramel can be made 1 day ahead and stored, covered, in the fridge. Bring to room temperature before serving (or warm gently in a pan). 

TO SERVE

Cut the cake into 10-12 pieces and place each piece inside one of our handleless mugs. Top with the chopped caramelised pecans and caramel sauce and serve with the roasted pears.