Easy to make almond cakes flavoured with pear and honey and a gentle amount of ginger. Portable and perfect for bonfire night and other autumnal gatherings.
Grind the almonds in a blender or food processor (I used my power blender).
75 g whole almonds
Add two of the pears along with the coconut oil and blend for a minute or two or until the pears are pureed.
3 small pears, 1 tbsp coconut oil
Add the honey and eggs and blend again until well mixed.
3 tbsp honey, 1 large egg
Sift the dry ingredients into a bowl. Make a well in the centre, then pour in the nut batter and gently mix in stirring from the inside outwards.
125 g golden wholemeal flour, 1 tsp baking powder, 1 tsp ground ginger
Stir in the crystallised ginger.
25 g crystallised ginger
Divide the mixture between 9 cupcake cases.
Thinly slice the remaining pear and arrange on top of the cakes.
Sprinkle a little of the sugar over each one.
1 tsp demerara sugar
Bake at 180℃ (160℃ fan, 350℉, Gas 4) for 20 minutes or until the cakes are well risen and a skewer inserted comes out clean.
Notes
Great cakes for eating around the fire on Bonfire Night.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.