Make sure the cake pan you're using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.
Ingredients
8 Servings
Step 1
Preheat oven to 350°F. Butter a 10"-diameter cake pan and line bottom with a parchment paper round; flour sides of pan. Cook orange juice, 1/4 cup pomegranate molasses, 1/4 cup sugar, and remaining 2 tablespoons butter in a medium skillet over medium heat, stirring, until sugar is dissolved and mixture is slightly reduced, about 4 minutes. Add pears, cut side up, and cook (undisturbed) until they begin to release their juices, about 3 minutes. Turn pears over and cook just until slightly softened, about 3 minutes. Let cool slightly, then arrange pears, cut side down, in prepared pan.
Step 2
Return skillet to medium heat and cook liquid in skillet until thickened and syrupy, about 5 minutes, depending on juiciness of pears. Pour syrup over pears and freeze while you prepare the batter (this is to allow syrup to set up—don't let it freeze solid).
Step 3
Pulse walnuts and remaining 1 1/2 cups flour in food processor until walnuts are finely ground. Pulse in baking powder, baking soda, salt, and cardamom.
Step 4
Using an electric mixer on medium speed, beat eggs, orange zest, and remaining 1 1/2 cups sugar in a medium bowl until pale and fluffy, about 5 minutes. Fold in dry ingredients in 2 additions, fully incorporating before adding the next addition, then gradually mix in oil. Pour batter over pears and smooth top.
Step 5
Set pan on a foil-lined rimmed baking sheet and bake cake until top is golden brown and a tester inserted in the center comes out clean, 50–60 minutes. Transfer to a wire rack and let cool in pan, 15–20 minutes. Run knife around edges of cake to loosen and invert onto rack. Remove parchment and let cake cool completely.
Step 6
Drizzle cake with more pomegranate molasses just before serving.
Do Ahead
Step 7
Cake can be baked 1 day ahead. Store tightly covered at room temperature.
Leave a Review
Reviews (13)
Back to TopI will say this cake has an amazing texture to it, but as an assistant pastry chef, I would say this recipe is a disaster. It’s trying to mimic a genoise, which is leavened using whole eggs. First, there is way too much leavener in this. I have seen so many comments about their cake sinking and that is why. Whipping the eggs is going to leaven your cake alone and if you wanted to add baking powder I would only do 1/2 teaspoon. The flavor of this cake to me is bland, so I added 2tsps cinnamon, 1/2 tsp cardamom, and 1/2 tsp ginger. I used cake flour and only 1/4 cup of olive oil. The amount of oil in here is way too much. I wanted to try a new type of cake and thought this was really unique, but whoever created the recipe truly set everyone up for failure with the massive amount of leavener and oil.
Paigechristinem
Grand Rapids, Mi
11/21/2019
I invited my colleagues from work for a quick lunch (we had to get back to work, sniff) so I made it the day before. Everyone loved it. I added fresh figs sliced in half as I did not have enough pears. The pomegranate molasses is a must. If I might be so bold to give some advice here to MickeyMammoth from Boulder, Co., your cake probably collapsed because of the altitude. I have the same problem, living in a small town in the mountains of Central Mexico. I used part whole wheat, as it contains less gluten, and adjusted the oven temperature. I hope this also works for you.
pcclaudia
Laval, Québec
4/3/2019
I didn't have pears, but I used apple slices instead, just coating them in the syrup but not cooking them before lining the cake tin. I also used pecans instead of walnuts because I had them on hand and added a touch more spice to the batter, adding a heaped 1/4 tsp of chai spice in addition to the cardamom. People went mad for this cake, going back for multiple helpings, and I agree it was delicious, BUT I did have a little trouble getting it baked correctly: I went in to check it at 50 mins and the center was complete mush, didn't seem to be even close to done. I thought it would need at least 20 more minutes and I let it stay in even though it looked like the edges were burning. After 20 mins the toothpick came out dry . I think in the end I overcooked it by a touch, but the crispy edge wasn't bad at all (people even said they liked it) and next time I might try it with the oven a little bit lower, cooking a little bit longer. Also, the syrup took a lot longer than 5 minutes to cook down, so be patient with that.
laurenrds
Brooklyn, NY
12/14/2017
Do NOT skip the foil lined pan! Because I was worried about having a deep enough pan, I used a springform pan (with parchment on the bottom) and it oozed A LOT. Thank goodness for foil lined pan underneath! As others have noted, takes longer to get "fluffy" than suggested. Did also seem gooey in the center after baking. Cake was a huge hit, however, and delicious.
Anonymous
Santa Barbara
10/15/2017
After baking it for an hour and having a tester come out clean the cake was way under done when I turned it over. I followed the recipe exactly so I don't know what happened to turn this into a gooey mess.
Anonymous
Pittsford, NY
12/3/2016
I made this for thanksgiving and it was a hit! Made it again to take to my parents and my mom requested that I make another so she could freeze it and have it again- they liked it that much. A definite crowd pleaser
gorillafran
L.A.
12/2/2016
So delicious and moist. Had to serve mine 3 days after baking, so wrapped it tight & refrigerated - this did not have an impact on moisture. Don't skip on pomegranate molasses - adds a tang that's delightful. Baked in a Bundt pan and came out lovely.
stwebshop1
Arizona
10/23/2016
I'm an amateur baker and was nervous creating this for a birthday. Turned out amazing and everyone loved it. Flavors are great fall. I substituted almonds for the walnuts as others recommended. I had to whip my eggs, sugar, and orange zest for longer than the recipe stated because they were not getting "fluffy". I plated with a dollop of whipped cream on the side, pomegranate molasses smear and mint leaf. Leftovers were great with coffee in the morning.
Anonymous
Napa, CA
10/8/2016
我很紧张,因为我不符合联邦的锅ezer to harden the molasses! So I put an ice pack under it in the fridge and in 10 minutes it was good. I also couldn't find pomegranate molasses so made my own, which was simple and delicious - I substituted walnuts for almonds, as suggested in another review, which worked perfectly. The result was amazing - I'm not a baker and was using my new oven for the first time with this recipe and I couldn't be happier with the result! It stayed puffy on the top, the chewy crunchy crust added to the overall deliciousness - a big hit with family and neighbors - it looks and tastes impressive and unique.
sas
Vancouver, Canada
9/6/2016
I think there is too much baking powder/soda in this recipe. Every time I make it, the cake collapses. I suggest trying 1 tsp baking powder and no soda, although I haven't tried this yet.
mickeymammoth
Boulder, CO
8/1/2016
Yum Yum! I was skeptical to make this cake at first, as there were not many reviews. But I am happy that I have tried it, I really like the fact the pomegranate paste and olive oil was used in it, those give unique taste. But I didn't find it spicy at all, perhaps I'll add something the next time!
laddan
Cologne, Germany
5/22/2016
I was nervous that this would turn out awful, but it was excellent! I subbed almonds for walnuts because I thought walnuts would be bitter, and it worked well. I used sadaf brand pomegranate molasses. It did collapse a bit in the middle, but seemed cooked through. There was a tasty crust on the cake that added a chewy texture that worked. Over all, it was a big hit and not too sweet. I plan to make it again, as well as a gluten free version for some sensitive guests.
mickeymammoth
Boulder, CO
11/23/2015
Made this a few weeks ago and it was a big hit. I was lucky enough to have home grown pears that were fully ripe and sweet. I made the recipe as written. Couldn't find pomegranate molasses anywhere, so went on-line and found out you can make it from pomegranate juice and sugar.
fhorowitz
Fulton, MD
10/25/2015
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