Whole Wheat Pear and Walnut Cake
Makes 1 cake
3 ripe pears
150 grams brown sugar
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
165 grams whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup walnuts, chopped
1 tablespoon butter, melted, plus more for greasing the pan
1 tablespoon raw sugar
Preheat oven to 175ºC.
Core and cut two pears into cubes. Core the third pear and cut into thin slices. Set aside.
In a large mixing bowl, whisk eggs and sugar together until slightly fluffy and smooth. Whisk in cinnamon and nutmeg. Using a wooden spoon, stir in flour, baking powder and salt until just combined. Gently fold in cubed pears and walnuts.
Lightly butter a 9-inch (23cm) cake tin. Using a rubber spatula, transfer cake batter into prepared pan and shake to evenly distribute. Arrange pear slices on top, slightly pushing them into the batter. Using a pastry brush, evenly brush pear slices with melted butter. Sprinkle with raw sugar, transfer to oven and bake until cooked through and an inserted toothpick comes out clean, 35-40 minutes.
Allow to cool and serve with fresh cream, ice cream or plain yoghurt and a grating of fresh nutmeg.
Jill is a Melbourne-based food photographer, food stylist and recipe developer you can check out her work at www.jillhaapaniemi.com