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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.