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PEAR, APRICOT AND NUTMEG CAKE
Pear, apricot and nutmeg cake
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Recipe by: Abigail Donnelly
Serves: Makes 1 cake
Category: Vegetarian / Easy / Kid-friendly
Prep time: 20 minutes
Cooking time: 1 hour
Ingredients:
2/3 cup light olive oil
190 g muscavado sugar
2 free-range eggs, lightly beaten
95 g nutty-wheat flour
95 g oat flour
2 t bicarbonate of soda
1 t grated nutmeg
100 g dried pears and apricots, diced
For the apricot-and-honey glaze, combine
1 vanilla pod, seeds removed
1/3 cup honey
100 g dried pears and apricots, thinly sliced
½ t grated nutmeg
Cooking instructions:

Preheat the oven to 180°C.

Grease a medium-sized loaf tin.

Whisk the oil and Muscovado sugar together until thoroughly combined. Whisk in the eggs, one at a time, and mix until combined.

Add the nutty wheat and oat flours, bicarbonate of soda and nutmeg. Stir with a wooden spoon until combined.

Finally, fold through the dried pear and apricot and
pour the mixture into the prepared tin.

Bake for 50 to 55 minutes, or until a skewer comes out clean. Leave to cool in the tin before unmoulding.

Serve drizzled with the apricot and-honey glaze.

 

 

 

 

 


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Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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