With my beautiful bounty I’ve been experimenting with various ways of using these lovely, golden fleshed beauties. I poached a heap of them down in some earl grey tea and canned up another kilo or two in my new preserver. With the leftovers I made this. It was a bit of an experiment that turned out to be a huge hit, something I will be definitely be making again. Pear, vanilla yoghurt, dark chocolate and walnuts combine to create a beautifully light crumb that is satisfying without being too sweet or bad for the winter waistline.
I kept the sugar low and used oil and yoghurt instead of butter, relying on the sweetness of the fruit to really stand out. It cooks more like a bread than a cake and it is just divine with a cup of hot tea for a late and satisfying breakfast. I cut the pieces of pear bite sized so that you get a good mouthful of the luscious fruit every now and then. Garnish with some crushed walnuts and desiccated coconut and you’re onto a winner, this will keep well in the fridge for up to a week.
- 1 & ¾ cups SR wholemeal flour
- ½ tspn baking powder
- 1.5 tspns mixed spice
- pinch of salt
- ⅓ cup + 1 tspn brown sugar
- 1 x-large egg
- 3 tbspn rice bran oil
- ¾ cup vanilla yoghurt
- 3 pears - peeled, cored and cut into bite-sized pieces
- ¼ cup dark chocolate pieces
- ¼ cup + 1 tbspn walnuts, gently bished in the mortar and pestle
- 1-2 tbspns desiccated coconut
- Pre-heat the oven to 175 degrees centigrade.
- Line a loaf tin with baking paper and grease with a little butter.
- In a large bowl sift together the flour, baking powder, mixed spice & salt.
- In another large bowl combine the sugar, egg and oil and whisk together until smooth.
- Add the yogurt and pears and combine.
- Add the chocolate pieces and ¼ cup walnuts to the flour mix and combine.
- Add the wet ingredients and mix together gently until just combined.
- Pour out mix into the prepared loaf tin then sprinkle remaining sugar, walnuts and coconut evenly over the top of the cake.
- Pop in the oven for 40 minutes, or until cooked. This might depend on your oven but just keep an eye on it and test with a skewer when you think it's done.
- Allow to cool for 5 minutes or so in the tin and then turn out onto a cooling rack.
- Bring to room temperature and then store in an airtight container in the fridge.
Keep an eye on this cake in the oven as the edges can get a little brown before the middle is cooked. Put some foil over the top if it starts to get too brown.