Chetna's Pear & Cardamom Caramel Cake | At Home With Us
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- Опубликовано: 1 авг 2024
- The winds are changing and autumn is in the air, making pear cakes a warm and comforting dessert ideal for this time of the year. This warming, comforting cake makes the most of these gems, with notes of cardamom, almond, and orange to draw out the pear's flavor. Pair it with a scoop of ice cream for an even more enjoyable treat! GET THE RECIPE ►► f52.co/3kzczTj
For more of Chetna's delicious recipes visit her channel @FoodwithChetna
PREP TIME: 15 minutes
COOK TIME: 55 minutes
MAKES: One 9-inch cake
INGREDIENTS
Caramel
50 grams (3½ tablespoons) unsalted butter, plus more for greasing
100 grams (heaping ½ cup) light brown or muscovado sugar
1 teaspoon ground cardamom
3 1/2 medium Bosc pears, peeled, halved, seeds removed
Cake
150 grams (¾ cup) superfine sugar
200 grams (½ cup plus 6 tablespoons) unsalted butter, softened
150 grams (1 cup plus 5 tablespoons) self-rising flour
50 grams (½ cup) blanched, finely ground almonds or almond flour
1 teaspoon baking powder
4 large eggs
3 tablespoons orange zest (from 2 to 3 oranges)
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Хобби
Am I the only one shocked about the stand mixer having a timer on it? That's so brilliant!
I have watched Chetna ever since seeing her on the Great British Baking Show, and love her recipes! Her cook books are amazing, and I just cannot wait to taste this beautiful pear caramel cake.
I shared this video with a friend of mine last night. She surprised me by bringing me a slice of it accompanied by vanilla ice cream tonight. It is fabulous!
Pears and cardamom, two of my favorite things! I can wait to make this. 😋
Since the lockdowns started in my country, I've turned to cooking channels like Food52 and Chetna's channel for comfort and recipe ideas. Thank you very much for this recipe, Chetna! Can't wait to try this since we got a new oven recently!
I love the addition of the cardamom!
Perfect recipe for this season! I’m picking pears tomorrow! ☺️
Wow, this cake looks fantastic...
I love that she dumps all the ingredients at once in the mixer, and it turns out perfect :)
Yeah, she always uses “all in one” method (she also says that in the video).
This cake is beautiful, I remember it from GBBO where she first made it.
I could make and try this cake when she published the recipe in her first cookbook “The Cardamom Trail”. The cake is so warm and so delicious, perfect for these warm autumn days. Really yummy! 🤗
I made this cake this week! It was super easy to do and we loved it. I used parchment paper on the bottom of my springform pan and it came off with no issues. Will definitely make again. Thank you for the recipe!
Made a recipe recently similar to this with oranges instead of pears. It was delicious but this looks even better! I LOVE cardamom.
I've made this cake before and it's divine!
Omg look so good
Ooo perfect flavour combo for Fall! Thanks Chetna 😄
Looks simple!
That looks amazing!
Oh yes, I will be baking this very soon!
That looks so gorgeous, and just the right pudding to serve this weekend 😍
Awesome cake - looking forward to making this! (Loved watching you on GBBO!)
I’ve come across your channel last night since I had insomnia and have found this recipe which I’ve made 🧡! Absolutely fabulous ! Thanks from Mallorca, Spain ❤❤❤
So gorgeous! 😍😍
This will be a good cake for Christmas 🎄☃️ morning or day....
This is looking so good
This is delicious!!! I think I may have cooked my caramel a little too long, almost to the candy stage…But it all turned out GREAT! Yum!
Also, the recipe doesn’t call for parchment, and it did come off the pan easily without it.
Always love Chetna! I’d eat anything she would make lol
That looks awesome
Love seeing this again. She did a video of it 5 years ago. Look and you will see Chetna with longer hair.
My question is if she is using self rising flour, why add more baking powder?
The mixer with a timer!🔥🔥🔥🔥
Visually drooling.
Hi thanks for recipe🥰 can i make this with appls?
Yummy
You should tag your book more! Absolutely beautiful!
I ordered your book on Amazon! Can’t wait for it to come!!!
What a beautiful cake! I love cardamom; fell in love with it the first time I ate Indian food. I will make this cake. Thanks, Chetna.
Thank you for watching Kathleen! Happy baking!
Love kitchen
This looks so wonderful! I’m hoping to make it for a family meal but we have someone with tree nut allergies. Any suggestions for a replacement for the almond flour? Cornmeal?
Another spin off of upside down cakes pineapple is good apple is good but her recipe looks awesome for fall with pears and cardamon, cant wait to try!
finally I found this recipe. thanks for sharing
Is there a substitution if using AP flour? What additional leavening agent should we be adding? Thanks!
*Pear person*☺️ I just made a nearly identical cake recently using pumpkin pie spice because that's all that I had 😉 it was delicious 💜💙✌️
I feel like every recipe how-to is worried about gluten formation. This cake was beaten for quite some time, wouldn’t it be chewy?
Perfect for my birthday!!!
Have a great birthday! 🎂
@@CurlyNicky Thank you❤
We just picked a bunch of beautiful apples. I wonder how they would work instead of pears?
yes look up tarte tatin its apple upsidedown cake if the apples are a lil bit firm you can use that instead of so yummy
Apples and pears are really similar fruits (both are pommes), so any recipe that calls for one should work with the other. It'll taste different, obviously, but it should definitely work.
Pear and cardamom is a classic pairing, so you could try a classic apple spice like cinnamon if you wanted? Who cares, it'll taste great haha
@@gillablecam I recently made an apple crisp with a Lebanese 7 spice blend instead of the traditional cinnamon & nutmeg blend and it was really good so I'm game for trying the cardamom & apple thing. I bet it would work nicely.
We have *so many* apples right now because it's been a bumper crop where I live. That and I can't pass them up when I see them at the Farmer's Market. I have 4 different varieties waiting to be processed for yummy treats all winter long. 😋
In making this recipe I have a suggestion, for me now it’s October 6th, my “room temperature” is still too cool for the butter to behave in the cake mix. Next time I make this I will melt the butter, allow it to cool and then mix. I also added a scant 1/4 tsp of salt to the cake batter. I’m making this for a client, but will definitely make one for myself, because well, cardamom!!
Shat?
@@lindacelis9102 SALT! Lol auto correct strikes again.
Am I the only one who thinks she’s absolutely beautiful?😍
Not at all!
It is not Viola! It's Voilà! And there's a big difference between these two. Very nice cake by the way!
Am I the only one who wanted to lick the base of the cake pan after she peeled it off the finished cake?
Viola? LOL @8:07
Lovely cake! However, I don't understand why do we still need to add baking powder to the cake batter, if the flour that we're using is self-raising in the first place? Can somebody please enlighten me on this?
I reckon it's because of the almond meal - if all the flour was SR then you probably wouldn't need to. Which begs the question - if you're adding baking powder anyway, why not just use plain flour?
@@gillablecam I never encounter recipes using self raising flour except from the UK, so I'm assuming that's why she used it. Must be more common there. I have never seen it here in Canada.
@@CMZZZZ it's not only about self raising flour. I frequently encounter American or Japanese recipes, where they use cake flour, and still end up using leavening agents. Bit confusing, isn't it!
Why would you call for self-raising flour and more baking powder. I've never really understood the purposed of self-raising flour actually since it's just AP (plain) flour with some baking powder added. AP/plain flour works in any recipe. If your recipe needs baking powder just add the amount of baking powder you need and not have two huge bags of flour taking up space for no reason? You can't use self-raising flour as a substitute for AP/plain since you can't take the baking powder out. Baking powder also becomes less potent or reactive pretty quickly - a lot more quickly than flour goes 'bad'. Someone please explain.
I think in England self raising is very popular. From recipes that I've done before, the all in one method of mixing needs a little more air so therefore it needs the extra baking powder. If it is was for cupcakes you wouldn't need the extra baking powder. I also believe it has to do with the amount of the other ingredients that would bake the batter a little heavier without the extra baking powder. Just a thought.
Such a cool accent!! British and East Indian!?
It looks good online, but the pears would need to be sliced thinner as they won’t cook through.
5 - 10 minutes to rest before flipping the cake is not enough... I tried your method and the cake was still warm, it cracked in half. I should have left it much longer to set.
Most unlike Chetna : some butter, some brown sugar
How is is some here ?I do not trust my own judgement.. please do give more precise proportion!
I am a serious follower of Chetna as she combines the best of Indian and Western cuisine. Thank you. K
KJ
That’s not caramel, that’s butter scotch. Caramel is made with white sugar. Good God, and you even wrote a book. Didn’t you have an editor?
Hey buddy, everything ok at home?