Ingredients
Method
Greek walnuta and spice cake with red wine pears
1.Peel pears, keeping stalks attached, cut in half. Place sugar, wine, whole star anise and cinnamon sticks in a medium saucepan. Bring to the boil over medium heat stirring to dissolve sugar. Reduce heat to low, simmer for 5 minutes. Add pears and cover with a round of baking paper and a small heatproof plate to keep pears submerged. Simmer for 15 minutes or until just tender. Cool.
2.Preheat oven to 180°C/350°F. Grease a 22cm (9-inch) springform pan and line base and side with baking paper.
3.Pulse nuts in a food processor until finely chopped. Place nuts in a large bowl with breadcrumbs, baking powder and ground spices, stir until combined.
4.Beat egg yolks and sugar in a large bowl with an electric mixer until creamy. Add nut mixture and mix well. Fold in butter. Beat egg whites in a large bowl with an electric mixer until soft peaks form. Fold egg whites into cake mixture in two batches. Pour mixture into pan.
5.Bake cake for 35 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.
6.Place 2 cups of pear poaching liquid in a small saucepan and simmer, over medium heat, for 10 minutes or until thickened.
7.Place cake on a cake stand or plate, top with pears and syrup.
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