RECIPE
-2 1/4 cups all purpose plain flour
-2 Tsp baking powder
-1/4 Tsp salt
-1 cup fine caster sugar
-1/2 cup of vegan butter or spread unsalted softened (I used nuttelex buttery which is low sodium)
-1 Tbsp vanilla extract
-1/2 cup unsweetened plant milk I used almond
-1 tsp lemon juice or zest
-1/3 cup of pear puree (can use unsweetened apple sauce if short on time)
-3/4 cup of carbonated sparkling mineral water room temp
-3 medium size pears ripe & soft but not mushy thinly sliced (peel if you prefer)
-2 small pears for the puree mentioned above
Glaze:
-Cinnamon
-Maple syrup
Preheat oven 180c fan forced
Pear puree: Peel & dice 2 pears steam for a few minutes till soft, blend in a little blender till completely smooth, measure out 1/3 cup.
Whisk together the flour, baking powder, salt.
In another bowl beat the sugar and butter together, add in the almond milk, lemon juice or zest, sparkling water, vanilla extract and pear puree. Combine well.
Combine the wet and dry ingredients on low speed or with a whisk until just combined don't overmix. Batter wont seem thick should be smooth and silky but not super runny.
Pour half the batter into an 8x8 square cake pan lined with baking paper. Put a thin layer of the pear slices, pour the rest of the batter in. Gently smooth out. Put a layer of pears to cover the top of the cake (they don't have to overlap) Sprinkle with Cinnamon. Place in oven and bake for about 40 minutes, then remove and cover with foil & bake for another 20 minutes or so more or until a cake skewer comes out clean, oven times vary so just keep an eye, remove from oven and glaze with maple syrup while still warm. Then let it cool before removing from tin & slicing.
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