Earl Grey Pear and Almond Cake

Preparation

1. Step 1

   Roughly crush the cardamom pods using a mortar and pestle, rolling pin or by hand. The pods should flatten and open, some seeds may fall out. Gather the husk and seeds and add to a large (about 6-quart) pot. Add 4 cups of water to the pot and turn the heat on high. Once the water starts to boil, lower the heat to medium-low and gently lower the teabags into the pot. Maintain a simmer for 3 minutes. Remove and discard the teabags.

2. Step 2

   Stir in ½ cup of the sugar and all the lemon juice and gently lower the pears into the pot. If the pears are not submerged, add more water to make sure they are. Cover with lid slightly ajar and simmer, turning the pears occasionally, until they are tender but not mushy, 25 to 30 minutes. Using a slotted spoon, transfer pears to a plate. Increase heat to high and boil the poaching liquid until it is reduced to 1 ½ cups, about 15 minutes. (The pears and reduced poaching liquid can be prepared up to 3 days ahead and stored separately in the fridge. Rewarm the poaching liquid before using.)

3. Step 3

   While the syrup is reducing, heat the oven to 350 degrees. Place the remaining ½ cup sugar in a large bowl and add the lemon zest. Using your fingers, rub the zest into the sugar until fragrant, then set aside 1 tablespoon lemon sugar in a small bowl.

4. Step 4

   Add the butter to the remaining lemon sugar in the large bowl, and use an electric mixer on medium to cream the mixture until smooth and fluffy, about 4 minutes. Add the almond flour, all-purpose flour, eggs, baking powder and salt and beat until all the batter is well blended.

5. Step 5

   Once the pear syrup is reduced, strain it through a fine-mesh sieve and set aside. Return to the batter and spoon it into a 9-inch springform pan. Spread the batter in a single, even layer. Arrange the pear halves, cut sides down, on top of the batter. Drizzle a few tablespoons of poaching liquid on top. Bake for 35 to 40 minutes, until the edges of the cake turn golden and a butter knife inserted through the center comes out clean.

6. Step 6

   Remove the cake from the oven. Let it cool for about 5 minutes, then run a table knife around the edge of the cake to loosen it from the pan and release the cake from the pan. Drizzle the cake with a few more tablespoons of poaching liquid for more moistness and sprinkle with reserved lemon sugar. Transfer to a platter to serve. (The cake will keep, well wrapped, for up to 5 days at room temperature.)