Almond Pear Cake

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Super moist. Pears, honey and oats infused with cinnamon.
The personification of deliciousness.

I made this cake using the BOSCO Multifunction Cooker.
If you do not have a multifunction cooker, it can be made in a regular oven – just takes a longer time to cook.

I only use WHOLEGRAIN Atta flour – it is a mixture of wholemeal and 5 other grains – stoneground to minimize oxidization of nutrients. The brand is Pillsbury and it can be purchased from Indian grocery stores.

To begin, you will need:

1/2 cup almond meal (I ground my almonds using the Bosco Spice Mill on the 1200HD multimixer – made fresh = no time for oxidation and a more intense flavour)
1/2 cup low fat milk (dairy, soy or nut)
1/3 cup canola or rice bran oil
1/3 cup honey
1 tsp vanilla essence (If you can use the real stuff, it’s much better than imitation vanilla essence – imparts a greater depth of flavour)
2 large eggs (or 4 small eggs)
1 cup wholemeal self raising flour (I make my own SR flour by mixing 1 cup of stoneground wholegrain flour with 2 tsp baking powder and sifting well)
1/3 cup rolled oats
2 fresh pears, cored and diced (you can peel it if you really want, but just under the skin is a major concentration of nutrients, so I prefer not to)
1/4 cup rolled oats
1/4 cup honey
1/4 cup sunflower seeds
1/4 cup pepitas
1/4 cup chopped almonds
2 tblsp plain wholemeal flour
2 tblsp canola oil

1) If using an oven, preheat to 180 deg C (normal) or 160 deg C (fan-forced). Grease and line loaf pan or 23cm cake tin. If using the Bosco Multifunction cooker, you don’t need to do anything, just a fine spray of cooking oil on the cooking bowl base it you really want – but that’s not compulsory.

2) Combine almond meal with milk. In a separate bowl cream oil, honey and vanilla essence until compbined and creamy in colour. Add 1 egg at a time, beating well after each addition.

3) Sift in flour and cinnamon. Stir in oats along with the combined almond meal and milk. The mixture should be quite brown in colour.

4) Pour half of the batter into prepared tin/multifunction cooker bowl. Spinkle over pear. Cover with remaining batter.

5) Combine topping ingredients and sprinkle over cake batter.

6) If using an oven – bake for 1 hour, or until skewer comes out clean. If using Bosco multifunction cooker, just select “Bake” and hit start. If skewer does not come out clean, Bosco-bake for a further 20mins until skewer comes out clean.

7) Transer to cooling rack and cool slightly before slicing.

GI estimate – low.

This cake is really delicious, moist and filling. It doesn’t really need anything to go with it due to the perfect flavour combinations of sweet summer pears paired up with cinnamon, honey and a tat of vanilla. Crunchy seeded oat topping marries well with the gooiness of cooked pears and the dense, yet springly almond-based cake.
This really is a DELICIOUS cake that has lasted for a total of 3 hours in my family. My guests actually requested a piece to take home, it’s that good.

🙂 Happy baking.

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