Little Pear Cakes
Warm or cold, these little pear cakes make the most amazing dessert. one of my ultimate treats to cook.
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
100 grams ground almonds
¼ cup caster sugar
¼ cup light muscovado sugar
3 small pears, halved and cored
2 tablespoons flaked almonds
2 tablespoons raw sugar
Preheat the oven to 180°C fan bake.
Cakes: 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