A wonderfully spiced olive oil cake and topped with pears poached in chai concentrate.
When my friends at Rishi Tea asked me to develop an inspiring holiday recipe for them, my thoughts went to my childhood and the spicy poached pears that my mormor would make to top holiday cake. I love the deep and complex flavors of Rishi’s Masala Chai Concentrate. It’s perfect both for my olive oil cake and as poaching liquid.
3 large eggs
1 1/3 cup olive oil
1 1/2 cup whole milk
1/2 cup Rishi Masala Chai Concentrate
1 teaspoon vanilla extract
2 cups all-purpose flour
1 3/4 cups sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
Chai Poached Pears:
4 bartlett pears, peeled
1 quart of Rishi Masala Chai Concentrate
1 cup sugar
1 lemon, sliced
- For the cake: Preheat oven to 350ºF.
- In a mixer, blend eggs, oil, milk, chai concentrate, and vanilla.
- Add dry ingredients and mix until you have a smooth batter.
- Pour batter into a greased 9-inch round cake pan.
- Bake for about one hour, until golden and a cake tester comes out clean.
- Cool on a wire rack.
- For the poached pears: In a large pot, mix tea and water. After you pour in the tea use the box to fill up with water and add that.
- Add sugar and lemon, and bring to a boil.
- Add the pears, and let them simmer for about 5 minutes.
- Remove pot from heat and allow pears to cool completely in the liquid. It’s best when you can refrigerate overnight in the liquid.
- Serve pears whole or cut up on the top of the cake.
The poaching liquid is delish! Pour some into a saucepan, and reduce it to half, making a nice thick syrup you can use on the cake.
Made it? Tell us about it–