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Caramelised Pear and Buckwheat cake

Cakes I believe are for pleasure, but how amazing is it when you can still get a little goodness in.  This cake has that comforting factor, not too sweet but sweet enough.  There is something so satisfying about caramelised pears, its like pears were meant to be caramelised!   Simple to make and gets in one of your five a day.  I have used buckwheat which is great for baking and a great source of protein…now thats what I call a ‘win win’. x


For the Pears
3 conference pears
25g butter
2 cardamon pods
2 tblsp of maple syrup


For the cake

150g butter, softened
2 large eggs
80g buckwheat flour, sifted
75g finely ground almonds
Pinch of ground cinnamon
½ tsp baking powder
125g maple syrup

Pre- heat the oven to 170 c

Start with the pears…peel, quarter and core.  You can use either a pestle and mortar or a coffee grinder to grind into powder.  To a frying pan add your butter, careful not to burn and keep on a low to medium heat.  Add the ground cardamon and maple syrup.  Once the mixture start to bubble gently add the pears flat side down.  Cook for 5-7 minutes until the pears have a golden look to them.  Take off the heat and leave to one side to make the batter.

In a separate mixing bowl cream the butter with with electric whisk until cream and fluffy.  Add 2 tblsp flour and beat In the eggs one at a time.  Continue to whisk until you have a light fluffy mixture.  Fold in the remaining flour, baking powder, almonds and maple syrup.

Scrape the mixture into a loose bottomed cake tin.  Carefully place the pears in a circle with the pointy part of the pear pointing inwards.  Add the remaining juices from the pears over the cake and bake in the oven for 40-50 minutes.  Do the cake test and inset a skewer or sharp knife in the middle and it should come out clean when it is properly cooked.

Place on a cooling rack and serve with whipped cream or crème fraiche xxx