PEAR & CINNAMON CAKE
Updated: Apr 3
This cake is one I like to make for daily living - a perfect snack for morning tea, a treat for the lunchbox or a delectable side for a cup of tea in the afternoon sun. It can be adapted to use any seasonal fruits - stone fruits in Summer or apples work nicely during the cooler months as a substitute to pears. You can also add raisins into the batter for more texture and nutrition or replace cinnamon with cardamom or a little pinch of ginger powder for extra zing.
WHAT YOU WILL NEED
1 cup unrefined whole meal organic self-raising flour of your choice. For a gluten free alternative, use a gluten free flour mix with 2 tsp baking powder added
1 cup organic coconut flour
2 tsp baking powder
120 gm coconut oil or ghee, melted
1 cup coconut sugar or jaggery
3 tbsp flaxseed or LSA meal, combined in 9 tbsp of water until gelatinous (do this is a small bowl separately before combining with other ingredients)
1 1/2 tsp organic vanilla essence (alcohol free) or the seeds from 1 vanilla pod
1 tsp cinnamon powder
1 cup almond or coconut milk
Roughly 4 large pears cored and sliced
Pre-heat the over to 180 degrees Celsius and grease or line with baking paper, a medium sized baking tray or cake tin.
In a large bowl, add all cake ingredients and mix with a wooden spoon to combine well.
Pour the mixture into the baking tray and smooth flat with the back of a spoon.
Place pear pieces in rows over the batter, slightly pushing them into the mixture.
Sprinkle over the cake some cinnamon sugar, the amount to your liking.
Bake for 20-30 minutes or until a skewer comes out clean from the centre.
Allow to cool in the pan for 10 minutes and then take out to finish cooling on a wire rack.
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