Pear & Cardamom Spice Cake

1. Prepare the Cake:

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line with parchment paper.

2. In a large bowl, sift together flour, baking soda, baking powder, cardamom, cinnamon, nutmeg, black pepper, and black tea, sea salt, and organic sugar.

3. In another bowl, whisk together eggs.

4. Begin to fold in the melted coconut oil, sour cream, and vanilla.  And lightly incorporate into the dry mix.  Next fold in the egg mixture and follow by folding in the chopped pears (it’s ok if the pears still have a little juice)

5. Gradually combine wet and dry ingredients, folding gently until just incorporated.

2. Assemble & Decorate:

1. Pour batter into prepared pan and smooth the top.

2. Arrange thinly sliced pears decoratively on top, fanned or in a card-like pattern.

3. Mix the remaining sugar and 2 teaspoons of cinnamon separately and being to sprinkle lightly on top of the pears.

   
   

3. Bake:

1. Bake for 50–55 minutes, until a toothpick inserted into the center comes out clean.

2. Let cool in pan for about 15 minutes, then remove springform and transfer to a wire rack.

3. Dust with powdered sugar once fully once cooled down

4. Make the Whisky Bourbon Sauce:

1. In a small saucepan over low- to medium heat, melt the butter and begin whisking the sugar, cinnamon vanilla extract until smooth.

2. Slowly add the egg white while whisking and once incorporated begin to pour in the whisky, and instant coffee. Stir constantly over low heat until thickened slightly and glossy (do not boil).

3. Serve warm alongside slices of cake.

Enjoy!

Additional Notes

• Use ripe pears for topping; they caramelize beautifully in the oven with the cinnamon sugar.

• Optional: Brush pear slices with melted butter and a sprinkle of sugar cane before baking for a golden, glossy finish.

• Sauce can be made ahead and gently reheated.