Prep Time
14 Mins
Cook Time
23 Mins
Other Time
1 Hour
Yield
8 servings (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat a 9-inch round cake pan with cooking spray, and line with parchment paper. Set pan aside.

Step 3

Bring 1 1/3 cups water to a boil in a saucepan; remove from heat and add tea bags. Cover and let steep 2 minutes; discard tea bags. Remove 1/2 cup tea from pan, and pour into a shallow bowl; place in freezer 10 minutes or until cool (do not freeze). Reserve remaining tea in pan.

Step 4

Combine 2 tablespoons water and cornstarch in a small bowl; add to remaining tea in pan. Stir in sugar. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute or until mixture thickens. Remove from heat; stir in almond extract, and set aside.

Step 5

Combine cake mix, egg white, and 1/2 cup cooled tea. Beat with a mixer at low speed 30 seconds; beat at medium speed 3 minutes. Pour batter into prepared pan. Bake at 350° for 17 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack. Remove from pan, and carefully peel off parchment paper. Cool completely on a wire rack.

Step 6

Place cake on a plate. Arrange pear slices in a spoke pattern on top. Spoon glaze over pear, allowing some to run over sides. Sprinkle with almonds. Refrigerate, uncovered, until ready to serve.

Oxmoor House Healthy Eating Collection

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