I love seasonal recipes. In this recipe I used juicy pears from the garden of my grandparents. A recipe is much better when you know where the product comes from and when you picked it from your own (or grandparents) garden. This cake is also a little bit spicy because of the cayenne pepper. The sweetness of the agave syrup and honey fit well with the spiciness, the soft pears and the pecans. My food blog: www.studio93.nl —Chantal Gerrits
self raising flour
agave syrup (+1 tbsp extra)
mixed cookie spices
In This Recipe
Preheat the oven to 160 degrees Celsius.
Grease a cake tin [+/- 26 cm] with coconut oil.
Peel the pears but leave the stalks.
Put a pan on the fire with a layer of water and add 1 teaspoon cinnamon and 1 tablespoon agave syrup.
Place the pears in the pan and simmer for 20 minutes on low heat.
Grab a bowl and sieve the flour above. Add the salt, cayenne pepper, mixed spice and 1 teaspoon cinnamon.
Mix in a separate bowl 3 eggs, agave syrup, coconut oil and lemon juice.
Mix together the wet mixture with the dry mixture.
Remove the pears from the pan after 20 minutes.
Spoon about 5 tablespoons full of the moisture. Add this liquid to the batter and mix thoroughly.
Break the pecans into pieces and add to the batter.
Mix briefly, and now pour the batter into the cake tin.
Place the pears in the cake tin and bake off in +/- 45 minutes until golden brown and cooked through.