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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
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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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

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Accessories you need

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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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