Author Notes
These little tea cakes are super light and unassuming, but somehow the flavour is quite complex. I love that they are not overly sweet, making them great for any time of day, but served with ganache and roasted pears, they make an elegant, decadent dessert. —Jordan Rondel, The Caker
Ingredients
- For the cakes
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1
ripe pear, unpeeled, cut into thin slices
-
1 tablespoon
honey
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1 tablespoon
butter, melted
-
300 grams
ground almonds
-
2
organic chamomile tea bags, leaves only
-
1 pinch
sea salt
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1 teaspoon
baking soda
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60 grams
unsalted butter, melted and cooled
-
1 teaspoon
vanilla extract
-
1/3 cup
runny honey
-
2
large organic eggs
- For the ganache
-
100 milliliters
cream
-
100 grams
70% dark chocolate, finely chopped
Directions
-
Preheat oven to 200C fan bake.
-
Fill a 12-hole muffin tray with cupcake cases and line a baking tray with baking paper. Place pear slices onto the tray and drizzle with honey and butter. Bake for 15-20 minutes or until soft and caramelised.
-
Reduce oven temperature to 170C fan bake.
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To make the muffins, use an electric mixer to combine dry ingredients.Gradually mix in melted butter, vanilla, honey and eggs. Evenly divide batter between cupcake cases. Bake for about 25 minutes or until golden in colour and springy to the touch. Transfer to a rack and allow to cool.
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Meanwhile, make the ganache. Heat cream in a saucepan until small bubbles start to appear on surface. Take off heat and drop in chopped chocolate. Stir until it is melted through; the ganache should be thick, smooth and glossy.
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Add a dollop of ganache to each muffin, and top with a slice of pear. Store in a cool, dry place in an airtight container for up to 3 days.
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