Pears are so underrated. I won't lie and pretend I'm not guilty. I too, often overlook the power and punch that a simple (or not) pear can punch. They're almost always available (like bananas and apples) and are at their peak during fall. Yet, they're one of the last fruits I tend to pick up at the grocery store.
I don't necessarily love eating them as is, but in baked treats, they are so good. Depending on the method, they get all caramelized and crispy, gooey and sweet or tart and crunchy. They're always my fallback if we don't have much fruit at home and unripe bananas off the shelves just won't cut it. MY favorite variety of pears to use is English conference pears, as they're generally ripe straight from the pack and it means I can bake when I want (and need) to!
Moving on to this cake - the first time I made it, it was slightly dry and could have definitely used more sweetness, so I tweaked the recipe and it's definitely much more to my taste now! I wouldn't recommend decreasing the coconut oil, but depending on how sweet or not you like your treats, I would increase or decrease the honey content. Feel free to sub with maple syrup or agave, but remember the flavor will defer slightly depending on which sweetener you choose.
No matter what you do, however, this cake will turn out luscious. Crusty on the bottom, moist inside and best of all, crusty-nutty-gooey on top (where the pears and almond slices are!).
Ingredients
1 cup plain flour
1/2 cup almond flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/3 tsp ground cardamom (or cinnamon or nutmeg)
pinch of salt
2 eggs
2/3 cup honey
1 tsp vanilla extract
1/3 tsp almond extract
1/3 cup coconut oil
2/3 cup yogurt
1 1/2 pears, sliced
sliced blanched almonds, for topping
Instructions
Preheat the oven to 180 C. Grease and flour a round cake pan and set aside.
In a medium bowl, mix together the flour, almond flour, baking powder, baking soda, cardamom and salt.
In a large bowl, beat the eggs with the vanilla until pale and frothy. Add the coconut oil, honey, yogurt, vanilla and almond extracts and beat again.
Add the dry mix to the wet mixture and stir until just combined.
Pour the batter into the cake pan, arrange pear slices on top and sprinkle with the sliced almonds.
Bake for 30-35 minutes until golden brown and a toothpick inserted comes out with a few tiny crumbs sticking on. It will continue to cook slightly as it cools, and you definitely don't want dry cake!
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve warm, drizzled with some thick honey (if you're feeling indulgent!). Enjoy!
I don't necessarily love eating them as is, but in baked treats, they are so good. Depending on the method, they get all caramelized and crispy, gooey and sweet or tart and crunchy. They're always my fallback if we don't have much fruit at home and unripe bananas off the shelves just won't cut it. MY favorite variety of pears to use is English conference pears, as they're generally ripe straight from the pack and it means I can bake when I want (and need) to!
Moving on to this cake - the first time I made it, it was slightly dry and could have definitely used more sweetness, so I tweaked the recipe and it's definitely much more to my taste now! I wouldn't recommend decreasing the coconut oil, but depending on how sweet or not you like your treats, I would increase or decrease the honey content. Feel free to sub with maple syrup or agave, but remember the flavor will defer slightly depending on which sweetener you choose.
No matter what you do, however, this cake will turn out luscious. Crusty on the bottom, moist inside and best of all, crusty-nutty-gooey on top (where the pears and almond slices are!).
Ingredients
1 cup plain flour
1/2 cup almond flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/3 tsp ground cardamom (or cinnamon or nutmeg)
pinch of salt
2 eggs
2/3 cup honey
1 tsp vanilla extract
1/3 tsp almond extract
1/3 cup coconut oil
2/3 cup yogurt
1 1/2 pears, sliced
sliced blanched almonds, for topping
Instructions
Preheat the oven to 180 C. Grease and flour a round cake pan and set aside.
In a medium bowl, mix together the flour, almond flour, baking powder, baking soda, cardamom and salt.
In a large bowl, beat the eggs with the vanilla until pale and frothy. Add the coconut oil, honey, yogurt, vanilla and almond extracts and beat again.
Add the dry mix to the wet mixture and stir until just combined.
Pour the batter into the cake pan, arrange pear slices on top and sprinkle with the sliced almonds.
Bake for 30-35 minutes until golden brown and a toothpick inserted comes out with a few tiny crumbs sticking on. It will continue to cook slightly as it cools, and you definitely don't want dry cake!
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve warm, drizzled with some thick honey (if you're feeling indulgent!). Enjoy!
No comments:
Post a Comment