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Author Notes: 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
Serves 10 slices
grams self raising flour
grams coconut oil
milliliters agave syrup (+1 tbsp extra)
pinch cayenne pepper
pinch mixed cookie spices
- 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.