Pear, Ginger & Hazelnut Cake
Total Time
1 hour and 20 minutes
Prep Time
0 seconds
Cook Time
1 hour and 20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
10 servings
- 11 fl oz oat milk
- tablespoon of lemon juice
- 12.3 oz self-raising flour
- 7 oz coconut sugar
- 1 teaspoon of baking powder
- 150g melted coconut oil
- 2 pears
- 3 balls of stem ginger
- 50g blanched hazelnuts
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Preparation
Step 1
Preheat the oven to 180°C/160°C, fan setting. Line a 20cm cake tin with baking parchment.
Step 2
Stir the lemon juice and oat milk together and set aside at room temperature to thicken for 10 minutes.
Step 3
Peel one of the pears and chop into small, 1cm pieces. Cut the remaining pear into thin slices, discarding the core.
Step 4
Place the flour, coconut sugar and baking powder into a large bowl. Slowly add the oat milk mixture, whisking as you go, until you have a well-mixed batter. Add the coconut oil and whisk until well-incorporated and smooth.
Step 5
Fold in the diced pear and stem ginger, then pour into the prepared tin.
Step 6
Evenly spread the pear slices on top of the cake, then scatter over the chopped hazelnuts and bake in the middle shelf of the oven for 50 minutes - 1 hour, until a skewer comes out clean.
Step 7
Once cooked, remove from the oven and set aside to cool on a wire rack.
Step 8
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