Enjoy these caramelised pear, almond and orange cakes warm, with lashings of thick yoghurt sprinkled with coconut sugar.
INGREDIENTS
2-3 firm but ripe pears
2 tablespoons butter
2 tablespoons brown sugar
Batter
100 grams butter at room temperature
½ cup caster sugar
1 teaspoon vanilla extract
2 x #7 eggs (large)
100 grams ground almonds
½ cup desiccated coconut
⅓ cup plain gluten-free flour or regular flour
pinch salt
2 teaspoons baking powder
finely grated zest and juice 1 large orange
6 hole Texas muffin tin, greased and bases lined with a circle of baking paper
METHOD
Preheat the oven to 160°C fan bake.
Pears: Cut the base off each pear then cut 1cm thick slices from each one. You may only need to use 2 pears if they’re large but you do need the slices to fit neatly into the base of each tin after cooking.
Melt the butter and sugar in a sauté pan and cook the pears until golden on both sides and just tender when pierced with a skewer. Place one slice in each tin.
Cake: Beat the butter until light and pale then beat in the sugar and vanilla extract. Add the eggs one at a time and beat until light and pale.
Combine all the dry ingredients and gently beat into the butter mixture along with the orange zest and juice.
Divide the batter between the tins then smooth the tops.
Bake for about 25 minutes or until the cakes feel firm to the touch and a skewer inserted into the centre comes out clean.
Place a cooling rack over the top and invert both the tin and the rack together. Leave for a couple of minutes then lift off the tins. Cool. Makes 6 cakes
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!