Matt Preston's golden almond, pear and raspberry cake
Prep
25m
Cook
1h
serves
8
Matt Preston's golden almond, pear and raspberry cake
Served warm, this cake is a decadent, but it stays moist for ages, making it equally as tasty cold or at room temperature.
Ingredients (13)
- 350g drained canned pear halves, cut lengthways into 1cm-thick slices
- 120g fresh raspberries, plus extra, to serve
- ⅔ cup (160g) firmly packed brown sugar
- 100ml extra virgin olive oil
- 1 tsp vanilla extract
- 2 eggs
- 1 cup (250ml) maple syrup
- 1 cup (100g) almond meal
- ⅔ cup (80g) oat bran (from health food shops)
- 2 tsp baking powder
- ½ tsp ground cinnamon
- 2 cinnamon quills
- Creme fraiche, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Preheat oven to 180°C/160°C fan-forced. Grease base and sides of a 30 x 12cm loaf pan and line with baking paper, leaving 3cm overhanging the long sides. Line base of prepared pan with 200g pear slices and scatter with half the raspberries.
-
2.To make batter, finely chop remaining 150g pears and combine in a bowl with sugar, oil, vanilla, eggs and 2 tbs maple syrup. Add almond meal, oat bran, baking powder, cinnamon and 1 tsp salt flakes. Gently pour batter over fruit in prepared pan. Bake for 50 minutes, or until a skewer inserted into the centre comes out clean. Cool on a wire rack in pan for 15 minutes, then invert onto a serving plate and cool, fruit-side up, for a further 10 minutes.
-
3.Meanwhile, to make the maple and raspberry syrup, place cinnamon quills and remaining 210ml maple syrup in a saucepan over high heat and bring to the boil. Boil for 4 minutes or until reduced slightly. Add remaining 60g raspberries and stir to combine. Stand for 10 minutes to cool slightly.
-
4.Pour some syrup over cake and serve, sliced, with creme fraiche, extra raspberries and remaining syrup.
Reviews
Join the conversation
Log in Register