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Before I left Germany for what would probably be a very extended stay in NYC, I was determined to clean out my speisekammer (pantry) and use up any items that would expire in my absence because nothing is worse and more wasteful than coming home to a big pantry funeral.
I had bookmarked this recipe ages ago and since I had pears, an open packet of powdered cardamom and some macadamias on hand, it was a no brainer.
This recipe is easy, requires no mixer and quick, just like the title of the book. I made mini loaves instead of one large one because well, just because they are cuter.
Using macadamia oil boosted the nutty flavor and mitigated the sweetness. These are a perfect pairing for afternoon tea.
Lemon Glazed Pear Macadamia Cardamom Mini Tea Breads
(Adapted from Lemon-Glazed Cardamom Pear Tea Bread from Quick Breads by Beatrice J. Ojakangas,Clarkson Potter Publishers, New York, 1990 p.28.)
For the Bread:
Ingredients:
Ingredients:
- 1 cup pear puree (about 2 medium pears)
- 1/2 cup macadmia oil
- 1 egg lightly beaten
- 2 teaspoons lemon zest
- 1/4 cup milk
- 2+1/2 cups AP flour
- 1/2 Cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 cup chopped macadamia nuts
For the Glaze:
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon Poire Williams (or any Pear liqueur)
- 1/2 teaspoon ground cardamom
- pinch of salt
- 2 tablespoons cream
- 1 teaspoon butter, room temperature
Directions:
- Preheat oven to 350 degrees F.
- Grease 6 mini loaf pans or one large one.
- In a large bowl, whisk together the dry ingredients, flour, sugar, baking powder, salt and cardamom.
- In a separate smaller bowl, stir together the pear, macadamia oil, egg, zest and milk.
- Fold the wet ingredients into the dry until just combined.
- Stir in the macadamia nuts.
- Pour into pans and bake about 30-40 minutes depending upon the size of your pans (50 minutes for one large loaf) or until a knife inserted into the middle of the loaf comes out clean.
- Whisk together the ingredients for the glaze until smooth.
- While the loaves are still warm, spread the glaze over the tops.
- Wait until glaze has hardened a bit to cut and serve.
5 comments
Totally love tea breads!This looks so yummy!
I have a weakness for anything with cardamom. Wonderful little cakes, bursting with flavour.
Nothing but good things in this recipe!!! The pictures look absolutely delicious! All I need is this bread, a cup of tea, and a comfy chair!
This looks sooooo delicious!
Love the beautiful treat from your pantry funeral 🙂 And who can make out that they are created in your pantry clean up process!The cute little tea breads look marvelous.