Caramelised Pear and Honey Carob Cake
Caramelised pears grace the top of this melt-in-the-mouth cake. It’s more of a pudding than a cake, but is delicious either way and is also gluten and refined sugar free.
Afternoon Tea, Dessert
buckwheat flour, cake, carob, gluten-free, healthy, honey, pears
Choclette @ Tin and Thyme
cardamom pods (optional)
firm Williams pears
(I used my homemade dandelion honey)
(I used thyme honey)
(I used duck eggs)
Grind the seeds from the cardamom pods in a pestle and mortar to form a powder.
Peel, quarter and core the pears.
Melt the butter in a large frying pan with the honey on a medium to low heat.
Add the cardamom powder and stir to distribute.
Add the pears and leave for about 5 minutes to brown a little. Turn them over and repeat the process for the other side. Leave to cool.
Whip the butter and honey until light and creamy.
Beat in the eggs, one at a time.
Sift in the buckwheat flour and carob powder and fold in together with the ground almonds.
Spoon the batter into a 22 cm round silicone cake mould or lined tin.
Place the pear quarters in a fan shape on top of the cake and scrape any remaining caramel over the tops.
Bake in a preheated oven at 170℃ (325℉, Gas 3) for
or until the cake is risen and a skewer inserted into the middle comes out more or less clean.
Leave to cool in the tin for twenty minutes, then turn out onto a wire rack to cool completely.
Dust the top with icing sugar.
You can also serve this cake warm as a pudding.
calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.
Recipe from Choclette @Tin and Thyme