Pear, Bourbon & Baharat Bundt

‘All the leaves are brown, and the sky is grey’ yes, mother nature is removing her verdant cloak to reveal her burnished skeleton. But as autumn gently caresses the land, it’s not a time to lament, more to embrace that transition from fresh to comforting.


For me that means more heady spices and darker, caramelised flavours. The Maillard reaction creating its magic through dishes both savoury and sweet.


Here is a celebration of that time where we harvest to see us through the hunger gap. A cake sweet with fruit but earthy and warm with cocoa and spices. It’s pure joy on a plate. The bourbon caramel sits where a summer buttercream would normally apply, darker and richer and all together more singed in its flavour.

Ingredients:


Butter & Cocoa to dust the pan

240ml Rapeseed Oil

200g Caster Sugar

200g Light Brown Muscovado Sugar

3 Large Eggs, room temperature

2 x Tins Pears, drained and pureed to give 420g.

115g Evaporated Milk

1 tbsp Vanilla Extract

280g Plain Flour

1 1/4tsp Bicarbonate of Soda

1tsp Salt

1tsp Baharat

2 tbsp Black Cocoa Powder


Bourbon Caramel Glaze:


200g Caster Sugar

1tsp Golden Syrup

60ml Water

50ml Double Cream

30ml Bourbon

2 tbsp Butter

Pinch Salt

Method:


1. Using a pastry brush, brush into all the grooves of your pan and sieve over a dusting of flour. Shak out the excess and pop into the fridge to chill and set up.

2. Meanwhile, preheat oven 160C.

3. Whisk together the oil, sugars & eggs until smooth. Whisk in the pears, evaporate milk and vanilla until homogenous.

4. In a separate bowl, whisk the flour, bicarbonate of soda and salt.

5. Carefully fold this through the wet mix and weigh out. Divide the total by two and separate into bowls. To one bowl, whisk through the Baharat and cocoa.

6. Add ¼ of the plain mix to the base of your pan and top with ¼ of the Baharat mix. Continue layering until all the mix has been used.

7. Sharply tap the tin on your worksurface to remove any air bubbles.

8. Bake on the middle shelf for 60-75 minutes or until a skewer comes out clean.

9. Allow to cool in the pan for 25 minutes before turning out to cool completely.

10. Meanwhile make your glaze.

11. Add the sugar, syrup, and water to a pan, making sure there are no sugar crystals on the side of the pan.

12. Mix to a slurry then heat over a medium heat until all the sugar has dissolved. Once dissolved, increase the heat, and bring to a boil. Boil until the mixture turns a deep amber.

13. Whisk the cream and bourbon into the caramel, it will splutter. Once smooth, remove from the heat and stir in the butter and salt. Allow to cool.

14. Once cool, use the caramel to glaze the cake all over. Allow to set for 15-20 minutes in the fridge before serving.