WARM PEAR, DATE & WALNUT CAKE
Recipe
Here’s a play on sticky date pudding with some autumn goodies, pear and walnuts. Made with olive oil, the cake is perfect for dairy free friends. Like all heartwarming puddings it’s best served warm with pouring cream or ice-cream. Wrap in baking paper and store in an airtight container in the fridge for up to 4 days, or it’s suitable for freezing too. Reheat in a microwave, or foil covered in a 140°C oven.
Serves 8-10
Preheat oven to 180°C (160°C fan-forced). Grease a 22cm-23cm round cake tin with extra oil and line the base and sides with baking paper. Boil a kettle of water.
Place the dates and bi-carbonate of soda in a medium bowl. Pour over 250ml (1 cup) of boiling water. Leave to soak for 20 minutes.
Peel two pears, cut in half lengthways, then cut each half into four wedges, removing the core. Set aside. Coarsely grate the remaining pear into the date mixture, discarding the core.
Meanwhile, using electric beaters mix the oil, sugar and vanilla extract until creamy and the sugar has dissolved, about 2-3 minutes. Add the eggs one at a time beating well after each addition. Gently stir in the date mixture and walnuts, if using, to combine. Sift the flour, baking powder and spices over the oil mixture, then gently stir in to combine well.
Pour the batter into the prepared cake tin. Arrange the pear wedges in a circle over the surface. Bake for 45 minutes or until a skewer comes out clean when inserted. Leave for 10 minutes, before removing from the tin.
Cut the warm cake into wedges. Serve with cream or a scoop of ice cream.
Ingredients
60ml (1/4 cup) extra virgin olive oil, plus extra for greasing
150g fresh medjool dates, pitted and roughly chopped (7-9 dates depending on size)
1 teaspoon bi-carbonate of soda
3 firm ripe Beurre Bosc pears
150g (3/4 cup) brown sugar
1 teaspoon vanilla extract
2 eggs
35g (1/3 cup) coarsely chopped walnuts (optional)
225g (1 ½ cups) plain flour
2 teaspoons baking powder
2 teaspoon ground ginger
½ teaspoon mixed spice
