Cooking class perfect pear cake

This fruit-adorned cake is one for the winter months. The addition of soy sauce to the toffee sauce gives a moreish salted caramel flavour.

Spiced poached pear cake with salted toffee sauce SERVES 12 PREP + COOK TIME 1 HOUR 40 MINUTES (+ COOLING TIME) ¾ cup (110g) self-raising flour 1 cup (100g) hazelnut meal 1 cup (220g) firmly packed brown sugar 150g butter, melted 6 egg whites POACHED PEARS 9 small pears (900g) 1 vanilla bean 2 cinnamon sticks, broken in half ¼ teaspoon ground nutmeg 2 cups (440g) firmly packed brown sugar 1.5 litres (6 cups) water SALTED TOFFEE SAUCE ¾ cup (165g) caster sugar ¼ cup (60ml) water ¾ cup (180ml) thickened cream, at room temperature 1 tablespoon brandy 2-3 teaspoons Kikkoman Soy Sauce 1 POACHED PEARS Peel pears, leaving stalks intact. Remove cores from the base. Halve vanilla bean lengthways; scrape seeds into a medium saucepan. Add cinnamon, nutmeg, sugar…

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The Australian Women's Weekly (Digital) - 1 Issue, August 2021

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