Bee Keeper’s Honey Spice Cake

Submitted by: Paul Wade

Individual raisin and pear upside-down spice cakes topped with caramel sauce and hazelnut ice cream.
  • Yields 3 quarts ice cream; 4 1/2 cups sauce; 20 individual cakes
  • Details

    INGREDIENTS

      Hazelnut Ice Cream

      • 3 cups sugar, divided
      • 2 cups hazelnuts, toasted and chopped
      • 1/4 cup water
      • A few drops of lemon juice
      • 5 cups heavy cream, divided
      • 1 quart milk
      • 3 vanilla beans, split
      • 15 egg yolks

      Caramel Sauce

      • 2 cups sugar
      • 1/2 cup water
      • A few drops of lemon juice
      • 2 cups heavy cream

      Honey Spice Cake

      • 4 pears, peeled and cored
      • 8 cups white wine
      • 1 bulb gingerroot, sliced
      • 3 cinnamon sticks
      • 5 tablespoons lemon juice, divided
      • 1/2 cup plus 1 tablespoon unsalted butter (4 1/2 ounces)
      • 1 cup quality organic honey
      • 1/2 cup yogurt
      • 1/2 cup sour cream
      • 1/2 cup all-purpose flour
      • 1/2 cup whole wheat flour
      • 1 teaspoon salt
      • 1/8 teaspoon baking soda
      • 1/2 teaspoon ground cloves
      • 1/2 teaspoon ground cinnamon
      • 2/3 cup chopped walnuts
      • 1 cup California raisins
      • Honey; for garnish
      • Lemon juice; to taste

      PROCEDURE

      Hazelnut Ice Cream

      Put 1 cup sugar in a small saucepan; cook until sugar is golden. Add the toasted hazelnuts, water and lemon juice. Watch the mixture carefully until it turns a medium caramel color. Pour the mixture into the oiled pan and allow to cool.

      Break the praline into pieces and put them into a food processor. Chop until mixture turns into butter. Mix in 1 cup of the heavy cream.

      Place 1 quart (4 cups) heavy cream and 1 quart milk in a large, heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the pod; bring the mixture to a boil.

      When mixture comes to a boil, mix 2 cups sugar and egg yolks together in a large bowl. Pour the hot cream mixture over the sugar and yolk mixture and mix until combined. Strain the ice cream base through a fine-mesh strainer into a clean, large bowl and cool.

      Mix the hazelnut praline into ice cream base and then freeze in an ice cream machine.

      Caramel Sauce

      In a medium saucepan, bring the sugar, water and lemon juice to a boil; cook until mixture is golden brown, about 5 to 7 minutes. Add the cream slowly and stir with a long, wooden spoon.

      Honey Spice Cake

      Preheat the oven to 325°F.

      To poach pears, place pears, white wine, ginger, cinnamon sticks and lemon juice in a medium saucepan; bring the liquid to just under a boil. Cook until the pears are tender or until there is no resistance when pierced with a knife. Set aside to cool.

      In a large mixing bowl, cream the butter and honey for 2 to 4 minutes. Add the yogurt, sour cream and lemon juice; mix well.

      In a separate bowl, sift together the flours, salt, baking soda and spices; stir in the walnuts and raisins.

      Gently fold the dry ingredients into the wet ingredients until you have a light batter.

      Arrange twenty 1/2 x 3-inch ring molds on a sheet pan. Slice the poached pears and place in the bottom of each ring mold. Pour the batter over the pears.

      Bake until a toothpick inserted in the center of each cake comes out clean, about 15 minutes. Remove the cakes from the oven and allow them to cool.

      To Serve

      Invert each cake onto the center of a plate. Surround the cake with a concentric circle of honey. Drizzle the caramel sauce over the top of the pears and top with a small scoop of hazelnut ice cream.

      Nutrition Facts Per Serving

      Calories 850 (55% from fat); Total Fat 54g (sat 26g, mono 13g, poly 4g, trans 0g ); Cholesterol 300mg; Protein 10g; Carbohydrate 88g; (Dietary Fiber 4g; Sugars 76g; ); Iron 2mg; Sodium 200mg; Calcium 163mg; Potassium 310mg

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