Easter is somehow perceived to be a grand occasion for kids. Sure, I have two kids of my own and I love creating egg-citing treats for them. But I absolutely don’t forget the adults and the fact that it is a 4 day long weekend in Australia amidst a beautiful Autumn weather. So more reasons to enjoy a decadent cake with red wine poached pears.
We enjoy a warm Christmas in December, unlike the rest of the world. So this is basically our season to indulge in warm, spice infused cakes. A bit of wine is so welcome in cake. This one is a showstopper, bothin looks and taste. The cake tastes rich an moist on account of the wine and I don’t think i need to say much about the pears. If you’re a fan of poached pears, you have to try them when they’re cooked in red wine. I used Shiraz as it complements the cocoa very well.
Overall, it’s such an easy cake to make with barely any effort. But the rewards are in the expressions on the faces of your family and friends.
If you love wine infused desserts, don’t forget to check out Moscato and Raspberry Cheesecake
Shiraz Chocolate Cake with Shiraz Poached pears
Makes a 7 inch round cake
1 and 3/4 cups plain flour
3/4 cup Dutch processed cocoa
2 tsp bicarbonate of soda
1 tsp baking powder
1 1/2 cups caster sugar
2 eggs
1 cup buttermilk
1 cup (250 ml) Pepperjack Shiraz
1/2 cup (125 ml) extra virgin olive oil
1 tsp vanilla extract
Red wine Poached pears
1 cup (250 ml) Pepperjack Shiraz
1/3 cup caster sugar
1 whole star anise
1 cinnamon stick
1 tsp orange zest
4 just-ripe packham pears, peeled
Preheat oven to 180 degree C. Grease a 7 inch round pan and line base with baking paper.
Place flour, cocoa, bicarbonate of soda, baking powder, sugar and a pinch of salt in a bowl and stir to combine. Beat in eggs, buttermilk, wine, oil and vanilla until batter is smooth.
Pour into prepared pan. Bake for 45 mins to an hour or until a skewer inserted in the middle comes out clean. Remove from oven. Turn into a wire rack. Serve with poached pears.
To make the poached pears :
Combine the wine, sugar, star anise, cinnamon and orange zest in a medium saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Add the pears and bring to the boil. Reduce heat to low and simmer, turning occasionally, for 1 hour or until pears are tender. Use a slotted spoon to transfer pears to a heatproof bowl.
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