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Happy Monday to all!
Here comes yet another dessert!! I don’t know why but in the summertime I love sweets even more, if that’s even possible. Luckily, some of those sweets are fresh fruits. This cake is full of sweet spices, is soft and all around delicious – words said by others who had a fat slice! I’d been wanting to make a cake involving pears and walnuts for ages, so, at long last, I made it! It’s quite pretty, too 🙂
PEAR AND WALNUT CAKE {vegan}
by Marta Giaccone
Recipe
yields one 22cm/8,6in cake
prep time: 15 min, cook time: 45 min, total: 1 hr + cooling time
2 + ¼ cups / 400 gr flour of choice
2 tsp / 8 gr baking powder
2 tsp / 8 gr baking soda
1 tsp / 4 gr cinnamon, ground
1 tsp / 4 gr ginger, ground
½ cup / 50 gr walnuts, blended into flour
pinch salt
pinch vanilla
3 tsp / 12 gr flax meal or ground flax seeds
¾ cup / 180 ml milk of choice
½ cup / 125 ml pear puree (from 2 small pears)
½ cup / 125 ml maple syrup (or other sweetener of choice) + extra
½ cup / 125 ml light oil
6 small pears
extra walnuts
Method
- Preheat oven to 180°C/350°F.
- Line the bottom of your springform cake pan with parchment paper, and oil the sides.
- In a small bowl add flax meal and milk, stir and let sit while you prepare the other ingredients.
- In a large bowl sift and mix all of the dry ingredients, including the walnut meal.
- Combine the milky mixture with oil, maple syrup and ½ pear puree. Mix, then add the wet ingredients to the dry ones. Mix thoroughly. The batter will be quite thick.
- Chop 3 pears and fold into the batter.
- Pour batter in the cake pan, then take the remaining 3 pears, halve them, core them and slice them thinly. Arrange them on top of the batter, then add a few more walnuts.
- Bake for about 45 minutes or until a clean knife inserted in the center comes out clean.
- Let cool for about 30 minutes, then gently shake the pan a little, open and remove the sides.
- Store in the fridge, where it will keep for a few days.
Hi Marta,
Your vegan pear and walnut cake looks delicious! However, I’m not an experienced baker!
Could you please let me know what the options for the flour are – could I use rice flour for example?
Many thanks,
Janine
Hi Janine! this is my favorite cake, I hope you try it! 🙂
Regarding the flour: rice flour on its own will not do, you need to use flours such as wheat, spelt, oat, rye, maybe a mix of these! if you want to use rice just add a bit of it to the mix (for a total of 2+1/4 cups). Either way do check with a clean knife, in the centre of the cake, that the bottom of the cake is fully cooked through, before taking it out of the oven 🙂