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
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Ingredients
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3
pears
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350 grams
self raising flour
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150 grams
coconut oil
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125 milliliters
agave syrup (+1 tbsp extra)
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3
eggs
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1 handful
pecans
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1 pinch
salt
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1 pinch
cayenne pepper
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1 pinch
mixed cookie spices
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2 tablespoons
Honey
Directions
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Preheat the oven to 160 degrees Celsius.
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Grease a cake tin [+/- 26 cm] with coconut oil.
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Peel the pears but leave the stalks.
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Put a pan on the fire with a layer of water and add 1 teaspoon cinnamon and 1 tablespoon agave syrup.
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Place the pears in the pan and simmer for 20 minutes on low heat.
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Grab a bowl and sieve the flour above. Add the salt, cayenne pepper, mixed spice and 1 teaspoon cinnamon.
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Mix in a separate bowl 3 eggs, agave syrup, coconut oil and lemon juice.
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Mix together the wet mixture with the dry mixture.
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Remove the pears from the pan after 20 minutes.
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Spoon about 5 tablespoons full of the moisture. Add this liquid to the batter and mix thoroughly.
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Break the pecans into pieces and add to the batter.
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Mix briefly, and now pour the batter into the cake tin.
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Place the pears in the cake tin and bake off in +/- 45 minutes until golden brown and cooked through.
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