RECIPES BY Rhiannon Lambert

Chocolate Pear Cake

  • 1 HOUR
  • 8 SERVINGS
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Re-Nourish: A Simple Way to Eat Well

BUY
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Essential ingredients

4 pears

1 tbsp maple syrup

Juice ½ lemon

175g salted butter, softened

175g light brown sugar

2 medium eggs

100g Greek yoghurt

1 tsp vanilla essence

125g self-raising flour

75g ground almonds

1 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

2 tbsp cocoa powder

 

Directions

  1. Preheat the oven to 180°C. Line the bottom of an 8-inch baking tin with baking paper, and grease.
  2. Prepare the caramel pear topping by heating 50g light brown sugar with the maple syrup in a saucepan. Once it is starting to melt together, add 50g butter and the lemon juice, and stir until melted. Remove from the heat and leave to stand for at least 10 minutes to thicken.
  3. Peel and core the pears. Take 2 of them and thinly slice them into strips. Chop the other 2 into small chunks and save them for later.
  4. Once the caramel has thickened, pour into the base of the baking tin and arrange the two sliced pears on top, pressing each slice into the bottom of the tin.
  5. To make the cake, blend the butter and sugar together with a fork until creamy. Add the eggs slowly, beating well. Pour in the yoghurt and vanilla essence and stir thoroughly to combine. Fold in the flour, ground almonds, baking powder, spices and cocoa. Add in the rest of the pear chunks and mix well to combine.
  6. Pour the mixture into the baking tray, topping the caramel pears. Bake in the oven for approximately 40-45 minutes, until a skewer comes out clean.
  7. Leave to cool for at least 15 minutes before removing from the tin. Place a plate face-down on top of the tin and turn it upside down. Carefully peel away the baking paper. Serve warm with a scoop of ice cream, or this is delicious cold too!
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RECIPE

Vegan Chocolate Mousse

Recipe
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Re-Nourish: A Simple Way to Eat Well

BUY