Pear-Walnut Cake with Honey-Orange Syrup

Ingredients

• 1 teaspoon aniseed crushed
• 1 tablespoon double-acting baking powder 
• 0.5 cup canola oil 
• 4 large eggs 
• 2 tablespoons flour all-purpose
• 13.5 ounces flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 0.3 cup honey 
• 0.5 teaspoon kosher salt 
• 0.5 cup orange juice fresh
• 2 tablespoons orange juice fresh
• 1 teaspoon orange zest finely grated
• 2 cups pears peeled chopped ( 3)
• 1.8 cups sugar 
• 1 teaspoon vanilla extract 
• 0.3 cup walnut pieces toasted chopped

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• cake form
• spatula
• measuring cup

Directions

1. Preheat oven to 37
2. To prepare cake, coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour. Set aside.
3. Place sugar and eggs in a large bowl; beat with a mixer at medium speed until thick and pale (about 3 minutes).
4. Lightly spoon 3 cups flour into dry measuring cups; level with a knife.
5. Combine flour, baking powder, aniseed, salt, and cinnamon, stirring well with a whisk.
6. Combine rind, 1/2 cup juice, oil, and vanilla.
7. 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.
8. Pour batter into prepared pan.
9. 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.
10. Place a plate upside down on top of cake pan; carefully invert cake onto plate.
11. To prepare syrup, combine honey and 2 tablespoons juice in a small saucepan over medium heat. Cook 2 minutes, stirring constantly.
12. Brush warm syrup over top and sides of cake. Cool completely.