We Proudly Present: Spiced Hinton Cake

Happy LONDON WINE WEEK! As we are pretty close to London here in sunny Reading I thought it was the perfect time to promote and celebrate the incredible wines we produce here in the UK, and the wonderful people at Stanlake Park Wine Estate in Berkshire have kindly given me two bottles of their magnificent Hinton Grove wine to use in a brand new recipe creation of mine: Spiced Hinton Cake, which is a delicious combination of fruity pears, organic vanilla, warming spices and, of course, the star of the show, the wonderful Hinton Grove wine.
You can find out all about the fantastic range of British wines at Stanlake Park here: https://www.stanlakepark.com and you can make Spiced Hinton Cake for yourself here:


SPICED HINTON CAKE RECIPE - created for Stanlake Park Wine Estate by Lissy at Crumb's the Word
(feel free to use non-organic ingredients, I have used the ingredients we use in our online shop but the one item that would be best kept as it is would be the Hinton Grove wine, otherwise you will miss the wonderful flavours this cake offers!)

INGREDIENTS
Half a bottle of Hinton Grove Wine from Stanlake Park Wine Estate
110g Fair Trade Caster Sugar
3 Tsp Organic Vanilla Bean Paste
1 Cinnamon Stick
180g Organic Self Raising Flour
50g Organic Ground Almonds
215g Fair Trade Caster Sugar
15g Organic Blackstrap Molasses (Or Black treacle)
4 Medium Free Range Eggs
3 Organic Pears (almost ripe but still a bit hard)
230g Organic Butter
½ tsp Organic Mixed Spice
½ tsp Organic Ground Cinnamon


INSTRUCTIONS: 
Peel two pears and leave stalks on. Place 2 of the pears in a stainless steel pan with the half a bottle of wine, leaving 15ml of the wine aside for later. Add 110g of the Fair Trade Caster Sugar, 1 tsp of the Organic Vanilla Bean Paste and the Cinnamon Stick to the pan and gently simmer the pears for 20 minutes, turning them over half way through.  When they are done a toothpick should be able to slide easily through them and remove them from the pan in to a bowl. Simmer the remaining juice for 5 minutes then remove from the heat to cool down.
Peel, core and remove stalk from remaining pear and finely chop in to small pieces about 5mm big, or as near as possible.
Grease and line a bundt tin (as best as you can) and take the pears and remove the stalks and the inside seeds by cutting them away leaving as much of the pear flesh behind as possible. Slice the pears thinly and place them as strips on the bottom of the lined bundt tin.
Mix the butter, Molasses (treacle) and 215g Fair Trade Caster Sugar together in a bowl until combined. Add the spices, ground almonds, and flour to the mix and beat well until just combined.
Add a small amount of the eggs to the mix to loosen the mixture, then add half of the remaining eggs, mix well. Add the last bit of the eggs and mix until just combined.
Pour the mix over the sliced pears in the bundt tin then sprinkle the chopped pears on top. Get a knife, or small spoon, and gently mix the chopped pears in to the top of the mix so they are at the surface but covered.

Place in to the over at 180°C (160°C fan oven) for 25-30 minutes or until a toothpick comes out clean.
Pour the remaining 15 ml of wine in to the left over syrup then cover and leave to one side.

Leave the cake to cool for 20 minutes in the tin then turn it over and gently remove the bundt tin and liners (if used).  With a spoon, gently drizzle the top of the Spiced Hinton Cake with the syrup mix and leave the cake to cool for slicing when cold later, or place a warmed portion in a bowl, cover with cream or custard and enjoy! 

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