Makes 12-14
Ingredients
- Cake tray and cases
- 140g unsalted butter, room temp
- 3 tbsp agave nectar *
- 2 eggs
- 1 fresh vanilla pod *
- 2 medium sized pears, peeled and finely diced
- 100g self raising flour *
- 100g ground almonds *
- 1 tsp ground ginger *
- 1 tsp cinnamon *
- 1 tsp baking powder
- pinch of salt
- 45g crystallised ginger * finely chopped
* Available at Holland & Barrett
Method
Step 1
Pre-heat your oven to 160c.
Step 2
In a bowl whisk together the butter, agave nectar and eggs.
Step 3
Then using a wooden spoon fold in in the sifted flour, ground almonds, vanilla seeds, ground ginger, cinnamon, baking powder and salt.
Step 4
The pears need to be peeled and very finely diced; I recommend using a julienne slicer which makes quick work of this.
Step 5
Before adding to the mixture, gather the diced pears in your hands and squeeze out the juice. Then fold in the pears and crystallised ginger.
Step 6
Spoon into your cake cases, giving the tray a few taps on the counter to even the mix out before baking them for 20 minutes or until a tooth pick pricked into the centre of a cake comes out clean.
Original recipe: http://girleatsworld.co.uk/lowsugarpearandgingercakes/
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