- FOR POACHED PEARS:
- 3 pears, peeled
- 10ml vanilla extract
- ¼ cup caster sugar
- 1tbsp cinnamon
- 750ml late harvest wine
- 250ml water
- FOR CAKE:
- 2 ½ cups flour
- 2 ¼tsps baking powder
- 2 cups caster sugar
- Zest of 1 lemon
- 10 ml vanilla extract
- 250ml Clover Full Cream Fresh Milk
- 180ml Olive Pride Extra Virgin Olive Oil
- 4 eggs
- FOR ICING:
- 80ml Olive Pride 3 Leaf Balsamic Vinegar
- 250g cream cheese, softened
- 1 cup icing sugar
- 15ml caramel essence
Preheat oven to 180°C
Grease and line a cake tin
FOR POACHED PEARS:
In a saucepan combine the all the ingredients and place the pealed pears inside
Simmer for 45 mins to 1 hour over a slow to medium heat until pears begin to soften
Remove and set aside to cool.
Preserve the poaching liquid
In a bowl sift in the flour, baking powder, sugar and add the lemon zest
In a small jug combine the vanilla, milk, olive oil, and eggs.
Whisk until mixed well
Whisk the wet ingredients into the sifted dry ones and whisk until a smooth batter is formed
Place the cooled pears in a row in the prepared cake tin.
Carefully pour the cake batter around the pears
Place in the middle of the oven to bake
In a bowl, cream together the cream cheese and icing sugar to a smooth mixture, beat in the caramel essence.
Place the poaching liquid over a medium to high heat and add the balsamic vinegar
Bring to the boil and reduce the mixture to a quarter of the amount to a syrupy consistency.
Allow to cool slightly
Remove the cake from the oven once cooked and allow to cool completely on a wire rack.
Spread the icing over the top of the cake and drizzle with the balsamic syrup.