
Filling:
- 5-6 pears or use pear/apple combination
- pinch of sea salt
- juice of 1 lemon
- grated rind of 1 lemon
- 1/2 tsp. dried ginger
- 1/4 tsp. cinnamon
- 1/4 cup macademia oil or cold-pressed extra-virgin olive oil (or use light)
- 1/4 cup maple syrup and 1/4 cup rice syrup (or 1/2 cup of either)
- 1/4 cup sultanas
Cake:
- 2 cups wholemeal flour (spelt, wheat, atta or combination)
- 2 tsp. aluminium-free baking powder
- 1/8 tsp. sea salt
- 1/4 cup macademia oil or olive oil (as above)
- 1/4 cup brown rice syrup (or can substitute maple syrup or agave syrup)
- 1 1/2 - 2 cups oatmilk (or rice milk, almond milk, soymilk or combo)
- 1 tsp. vanilla extract
While pears are cooking, sift together flour, baking powder and sea salt. Stir in oil and syrup. Slowly mix in oatmilk and vanilla to create a smooth batter. Depending on the flour I use somewhere between 1 1/2-2 cups. It shouldn't be too thin, but not too thick either. Do not overmix the batter. Dollup and carefully spread over fruit mixture. If you have a cast-iron frypan you can do this all in the same pan. If not transfer the pears into a medium size baking dish. Bake for 35 minutes at 180° or until the top is golden brown. Let rest for 10 minutes and then you can invert on a plate or serve as is. When you invert the cake, all the lovely glaze oozes into the cake topping. Very delicious for special afternoon teas.