Rating: 5 stars
3 Ratings
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  • 5 star values: 3

This is similar to pan d'Espanya (Spanish bread), which is what Sephardic Jews call sponge cake. Brushing the honey-orange syrup over the warm cake infuses it with moisture and delicate aromas. For a second-day treat, try toasting a leftover slice. Garnish with orange rind curls and star anise.

Joy E. Zacharia, R.D.
Recipe by Cooking Light December 2006

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
18 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • To prepare cake, coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour. Set aside.

  • Place sugar and eggs in a large bowl; beat with a mixer at medium speed until thick and pale (about 3 minutes).

  • Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, aniseed, salt, and cinnamon, stirring well with a whisk.

  • Combine rind, 1/2 cup juice, oil, and vanilla. Add flour mixture to egg mixture alternately with juice mixture, beginning and ending with flour mixture; blend after each addition just until combined. Stir in pear and walnuts. Pour batter into prepared pan. Bake at 375° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; loosen cake from sides of pan using a narrow metal spatula or knife. Place a plate upside down on top of cake pan; carefully invert cake onto plate.

  • To prepare syrup, combine honey and 2 tablespoons juice in a small saucepan over medium heat. Cook 2 minutes, stirring constantly. Brush warm syrup over top and sides of cake. Cool completely.

Nutrition Facts

271 calories; calories from fat 30%; fat 8.9g; saturated fat 0.9g; mono fat 4.3g; poly fat 2.9g; protein 4.1g; carbohydrates 45.4g; fiber 1.4g; cholesterol 47mg; iron 1.4mg; sodium 176mg; calcium 15mg.
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