- 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
Pre-heat your oven to 160c.
In a bowl whisk together the butter, agave nectar and eggs.
Then using a wooden spoon fold in in the sifted flour, ground almonds, vanilla seeds, ground ginger, cinnamon, baking powder and salt.
The pears need to be peeled and very finely diced; I recommend using a julienne slicer which makes quick work of this.
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.
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.
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