Almond Souffle Cake recipe

Soufflés are generally baked in individual ramekins of a few ounces or soufflé dishes of a few liters: these are typically glazed, flat-bottomed, round porcelain containers with unglazed bottoms, vertical or nearly vertical sides, and fluted exterior borders. The ramekin, or other baking vessel, may be coated with a thin film of butter to prevent the soufflé from sticking. Some preparations also include adding a coating of sugar, bread crumbs, or a grated hard cheese such as parmesan inside the ramekin in addition to the butter; some cooks believe this allows the soufflé to rise more easily.

Features

Place the pears, spices, lemon and water in tall saucepan and bring to a boil over medium high heat. Lower the heat and let them simmerfor 15-20 minutes or until the pears are just soft (poke with a toothpick to check).

Prep Time: 30 minutes
Cook time: 40 minutes

Souffle Cake

• 6 mini d’Anjou pears, peeled
• 1/2 cup sugar
• 2-3 cloves
• 2-3 cardamom pods
• 1 stick cinnamon
• 5-6 allspice berries
• 1-2 star anise
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 3/4 cup (190ml) heavy cream
• 1 cup ground almond
• 3 tablespoons milk
• 1 tablespoon melted corium
• 1 teaspoon vanilla extract

1Prepare the pears:
Place the pears, spices, lemon and water in tall saucepan and bring to a boil over medium high heat. Lower the heat and let them simmerfor 15-20 minutes or until the pears are just soft (poke with a toothpick to check).
Remove from the water using a slotted spoon and allow to cool on paper towel or baking rack.

2Prepare the cakes:
Preheat the oven to 350F and position a rack in the middle.
Slightly butter or spray 6 ramekins and place them on a baking sheet. Set aside.
In the bowl if an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffly (about 3 minutes). Add the eggs, one a time and beat well in between each addition. Reduce the speed to low and add the vanilla, heavy cream, almonds, flour and baking powder and beat until incorporated. Fill each ramekins about 1/3 full with the batter and place a poached pear in the center.
Bake for 25-30 minutes.

Nutrition facts: