I am a bit of a baking addict.  A new cake recipe and I can't wait to try it out and put my own spin on it.  I am however constantly filled with a feeling a guilt at the moment due to the whole sugar crisis.  This is bad news for a gal that loves to cook and eat for that matter.  With three young children I really can't stick my head in the sand regarding the whole sugar being bad for you thing, so I have been making a consious effort to create new sweet stuff that is low in refined sugar or sugar free.  But this is not one of them LOL! Look to be honest some of the sugar free recipes out there are just terrific and some of them are just alfful! Baking is about so much, the relaxation of it, the creativity of it, the look you get when you drop a cake of to a friend, the taste and just the fact you created it from scratch.  So my advies is if you ove to bake, share the love!  Give your cakes away to friends and family.  Maybe you can cheer someone up with a cake or give some to someone you know has a house full of visitors for the weekend.  Don't stop baking, try new things and promote a little kindness along the way.  Its a win win for everyone!

100 grams butter, melted
2 x eggs (large)
finely grated zest 1 lemon
1 teaspoon vanilla extract
1 cup plain gluten-free or regular flour
½ teaspoon baking powder
1½ teaspoons ground ginger
½ teaspoon ground cardamom
pinch salt
100 grams ground almonds
¼ cup caster sugar
¼ cup light muscovado sugar

To assemble
3 small pears, halved and cored
2 tablespoons flaked almonds
2 tablespoons raw sugar


Preheat the oven to 180°C fan bake.

Whisk the butter, eggs, lemon zest and vanilla together.

Sift the flour, baking powder, ginger and cardamom together in a large bowl then stir in the salt, ground almonds and both sugars.  

Add the egg mixture and beat with a wooden spoon until combined.

Divide the mixture evenly between the tins.

To assemble: Cut the pears into 1cm slices and place 3 slices standing up in each cake. Scatter with the almonds, then the sugar. 

Bake for about 25-30 minutes until the tops are golden and the cakes are puffed and risen. 

Serve warm, dusted with icing sugar, along with thick plain yoghurt with a little coconut sugar sprinkled over the top, or softly whipped cream. Makes 6

Kelly LowdonComment