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Preheat oven to 350F.
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Grease a springform or 9-inch cake pan with shortening or spray with cooking spray. Tart pans can be used. Cover the bottom and sides with parchment paper.
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For the Poached Fruit:
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Place pears flat side down, pomegranates and all other ingredients for the poached fruit in a medium saucepan and bring to a boil.` Simmer, stirring occasionally, until the pears are slightly undercooked, approximately 6-10 minutes. Check with a sharp knife - they should be tender on the outside and slightly firm on the inside.
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Once the pears are almost cooked through, turn off the heat and set the poaching fruit aside to cool until ready to use.
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For the Caramel Topping:
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Combine ¾ cup brown sugar and 6 tablespoons butter in a small saucepan over medium heat. Cook and whisk often until butter is melted and mixture is thoroughly combined – 5-6 minutes.
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For the Cake Batter:
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In a medium bowl, sieve together ground almonds (or almond flour), all-purpose flour, salt, cinnamon, nutmeg and star anise; set aside.
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While using the paddle attachment of a mixer, cream together butter and sugar until light and airy – approximately 3 minutes.
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Gradually add the eggs and vanilla extract – mix until well combined.
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Add the flour mixture, orange zest and lemon zest and mix just until combined and smooth, but don’t over-mix.
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The batter should be thick.
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For the Glaze, optional:
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In a microwave-safe bowl, bring the jam and water just to a boil, mix well, then pour the glaze over the warm cake.
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To Assemble the Cake:
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Pour caramel mixture over the bottom of the pan.
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Strain the fruit from the poaching liquid then remove the pears and pomegranates from the other ingredients.
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Spoon out the core of each pear half then slice them lengthwise into 5-6 slices per half pear.
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Place 1-cup pomegranate seeds and pears in a pattern of your choosing over the caramel mixture. (reserve any extra pomegranate seeds for garnishing the baked cake).
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Carefully, and without moving the fruit, pour the cake batter over the fruit and smooth out the top.
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Place the uncooked cake on a parchment-covered or foil covered cooking tray to catch any drippings while cooking.
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Bake at 350F for 45-60 minutes or until tester comes out clean.
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When the cake is still warm but not hot (15 minutes), place an upside-down serving plate over the cake and quickly invert the cake onto the serving plate.
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Garnish with extra fresh pomegranate seeds.
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Drizzle the cake with glaze, if desired*.
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Let the cake cool completely on a cooling rack before serving.
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Serve with ice cream, if desired.
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Cake will keep in an airtight container in the fridge up to 3 days.
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Enjoy!