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1 Spiced Pear & Almond Cake

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Spiced Pear & Almond Cake

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Ingredients

0 slice(s)

Cake

  • 3 tbsp chia seeds
  • 180 g water (180mL)
  • 300 g raw almonds
  • 1 lemon, zest strips only
  • 45 g brown rice flour
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp Pink Himalayan Salt
  • 1 tsp vanilla extract
  • 60 g extra virgin olive oil
  • 100 g Rapadura Sugar
  • 2 pears, thinly sliced
  • 40 g sliced almonds
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  • 6
    1h 10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

  1. Preheat oven 180C .

    Line the base and sides of a spring-form 23 cm cake tin.

     

    Combine chia seeds and water in a small bowl and set aside 5 mins.  Stir, then leave a further couple of mins

     

    Add almonds and zest strips into TM bowl and mill 40 sec/speed 10

     

    Add flour, baking powder, spices and salt to the TM bowl and combine

    30 sec/speed 4.

     

    SET ASIDE into a small bowl.

     

    Combine vanilla, olive oil, sugar and the reserved chia seed mixture for

    40-60 sec/speed 8

     

    Add reserved dry ingredients and combine well 30 sec/speed 4

     

    Pour cake mixture into tin and spread out evenly.  Cover top of cake with the pear slices and scatter over the sliced almonds.

     

    Bake for 50-60 mins.

     

    Remove from oven and cool in tin for 10 mins before transferring to a cooling rack.  Serve warm or room temp with a dollop of whipped sweetened coconut cream or cashew cream

10

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Tip

To sweeten coconut cream, you can use maple syrup, honey (not vegan), or coconut nectar.  I used the nectar part of Organic Coconut Spread.  Add it to the coconut cream then whip.  Put the cream in the fridge and it will thicken up to dollop consistency.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Add 1 tsp of the Christmas

    Submitted by Shezzie123 on 30. October 2016 - 22:34.

    Add 1 tsp of the Christmas spice mix 

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  • Hey.  No I don't know.  It

    Submitted by Nana Fifi on 22. September 2015 - 19:14.

    Hey.  No I don't know.  It never lasts long enough in my house to freeze as it gets gobbled up pretty quick.  It is a dense cake and I am meaning to substitute the chia with ground linseed for a slightly lighter alternative.  Let me know if you do freeze it! xx

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  • Do you know if this freezes

    Submitted by nscrim31 on 22. September 2015 - 14:04.

    Do you know if this freezes well?

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