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
Ingredients
-
3
pears
-
350 grams
self raising flour
-
150 grams
coconut oil
-
125 milliliters
agave syrup (+1 tbsp extra)
-
3
eggs
-
1 handful
pecans
-
1 pinch
salt
-
1 pinch
cayenne pepper
-
1 pinch
mixed cookie spices
-
2 tablespoons
Honey
Directions
-
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.
See what other Food52ers are saying.