Pear & Walnut Cake
Serves 8
Desserts
Crowd Pleasers
This delicious cake is a real crowd pleaser! Great with a dollop of cream or ice cream.
Also a great way to use up over ripe pears!
Prep time - 25 minutes
Marinating (pears) time - 30 minutes
Cook time - 90 minutes
Ingredients
- 4 cups of fresh pears (very ripe), cored, sliced & diced, no need to peel
- 2 cups caster sugar
- 4 egg whites
- ¾ cup cooking oil, e.g. sunflower oil
- 1 cup walnuts, roughly chopped
- 3 cups plain flour
- 1 teaspoon salt
- 1½ teaspoons bi-carbonate soda
- 2 teaspons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
Garnish Ingredients
- 1 extra sliced pear, unpeeled
- 1 tablespoon brown sugar
Cooking Steps
1
Preheat oven to 160°c (320°f).
2
Place chopped pear and sugar into a large bowl, gently stir to combine and allow to stand for 30 minutes.
3
Add all 'dry' ingredients to a large bowl and mix to combine.
4
Lightly whisk egg whites until bubbly and slightly fluffy. After 30 minutes of marinating pears, pour oil and whisked egg whites into the pear bowl and gently mix to combine.
5
Next, add half the dry ingredients to the pear mix and gently fold to combine, followed by the remainder of the dry ingredients and gently fold to combine.
6
Pour cake batter into a baking into a greased, lined cake tin of your choice.
To garnish; decorate with sliced pear and sprinkle with brown sugar (see image below).
7
Finally, place cake into the oven and cook for about 90 minutes, keep and eye on it.
**Cake is cooked when you can place a skewer or knife into the centre of the cake and it comes out clean.
8
When cake is cooked, allow to sit in the pan for a least 30 minutes, even better if you cover it in food wrap after 30 minutes and let it sit in the fridge overnight.
When you're ready to serve, place cake on a plate and serve slices at room temperature with a scoop of double cream or ice cream (or both).