Servings:
8
Prep time:
20
Cooking time:
50
INGREDIENTS
- - 250 g whole oat flour
- - 3 tablespoons oat flakes
- - 3 pears
- - 140g brown sugar
- - 2 eggs
- - 100g almonds
- - 100g candied ginger
- - 80g butter
- - 1 tablespoon grated fresh ginger
- - 1 packet baking powder
- - 120ml almond milk
- - salt
INSTRUCTIONS
- Finely pulse the almonds and the tablespoon of sugar.
- In a bowl, whisk the softened butter and the sugar to obtain a clear and smooth cream. Add one egg at a time, then the almonds, the grated ginger and a pinch of salt. Sear the flour and baking powder inside the liquid batter, slowly add the milk and stir carefully.
- Cut the pears into halves, remove the pit and chop them. Flour them a little bit then combine them to the batter. Lastly, add the chopped candied ginger.
- Butter and flour a round 24-26cm baking pan and place the batter in.
- Cut the remaining pear in half, remove the pit and slice it. Place the pear slices on the surface of the cake, then sprinkle with the oat flakes.
- Bake at 160°C for about 50 minutes, until the cake looks golden. To check if the inside is well cooked, place a toothpick in the middle of the cake: if it’s clean, the cake is ready.
