I am always overly excited each time I create a new recipe. I just love sharing it with you all and hearing the feedback! This cake is just too good to keep to myself. I made this cake at 4pm today – and it is now 8pm and completely vanished (in my tummy of course, and my family’s).
This clean pear & date upside down cake is something I am extremely proud to share. And for many reasons; it is moist, fruity, beautifully presented and subtly sweet. The combination of poached pears, and the delicious juices from them, mixed with the spiced cake with the sweetness from dates, really does make for a memorable food experience. I hope you enjoy!
4 pears, cut in halves and poached or 1 can organic pears (soak in hot water for 1 hour)
6 heaped tbls melted coconut oil
1/2 cup rice malt syrup
10 pitted dates, soaked and chopped
1 2/3 cup wholewheat or spelt flour (or flour of choice)
2 tsp baking powder
1 tsp vanilla bean paste
1 tsp cinnamon
1 cup almond milk
Sprinkle of stevia
- Preheat oven to 180°C (not fan forced). Line a circular baking pan with baking paper. Sprinkle stevia on the pan and drizzle 3 tbls melted coconut oil. Place the pear halves face down until they cover the pan base.
- In an electric mixer pour remaining coconut oil, rice malt syrup and vanilla and mix until creamy. Add one egg at a time to the mixture until combined.
- In a large bowl sift flour, cinnamon and baking powder. Add liquid mixture and dates and fold through softly.
- Add one cup of milk to the cake mixture and beat lightly before pouring over the pears. Place in the oven for 1 hour and 20 minutes. Let cool and then flip to serve!