Rose and poached pear cake recipe
Create a stunning rose and poached pear cake for summer recipes with tender pears and smooth almond frangipane.
A stunning and delicate bake, this rose and poached pear cake was created by Burford Garden Company chefs to coincide with their Rose Weekend event organised in partnership with David Austin Roses. The cake is a standout choice for summer recipes that add a touch of sophistication to an afternoon tea or garden party, with tender pears infused with cardamom and cinnamon, enveloped in smooth almond frangipane, and encased in a delicate pastry shell.
The cake creates pure pleasure through seasonal fruits and floral scents, sure to impress even the fussiest foodie. To efficiently strip the zest from citrus and peel the pears for the poaching liquor, using a KitchenAid Y-peeler makes prep smooth and simple.
Recipe Details
The recipe serves 12 and requires 6 pears, 400g caster sugar, 200ml Grenadine, or red wine, 300ml rose water, 6 cardamom pods, 4 bay leaves, 4 cloves, 2 cinnamon sticks, and 2 strips of peeled orange zest. For the cake, 250g butter, 250g caster sugar, 4 eggs, 250g ground almonds, 115g self-raising flour, and 2 tbsp rose water are needed.
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To prepare the poached pears, peel, halve, and core the pears, then add the remaining ingredients to a large saucepan and bring to a boil. Gently add the pears and simmer over medium to high heat, making sure they stay in the liquid as it thickens. Once the liquid has thickened and turned into a beautiful dark color, leave the pears to cool in the mixture.
Assembly and Decoration
Preheat the oven to 160°C (fan), Gas Mark 3. Mix the butter, sugar, and ground almonds together until the butter turns pale, then gradually add in the eggs, rose water, and flour until everything is fully combined. Line a pastry case with shortcrust pastry and pour the frangipane mixture into the tart case, flattening it out to the edges using a palette knife or scraper.
Gently place the 12 poached pear quarters on top in a circular star pattern, then sprinkle over a generous covering of blitzed pistachios. Place the tart in the oven to cook for roughly 35 minutes, or until the top is golden brown. Glaze with a rose water sugar syrup and sprinkle with extra blitzed pistachios, rose petals, and serve immediately.
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The kit required to make this frangipane tart includes a fluted loose-bottomed tart case, an angled palette knife, and a jar of food-grade edible dried rose petals. These items make for a straightforward construction of the tart and add a signature botanical flourish to the finished cake.
When hosting a garden party, thoughtful table touches can make every slice special. Pairing the summer table decor with floral cloth napkins feels delightfully on-theme for the recipe, further celebrating the botanical hero ingredient with a charming, vintage-inspired motif.
The ingredients and tools come together to create a beautiful and delicious cake.
