Spiced Pear Cake with Chai Cashew Frosting
Preparation time is 20minutes
Cook time is 55minutes
Total time is 1hours 15minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
20 Ingredients
Number of servings
12
Chai spiced cashew frosting
- 1-1 1/2 cups loosely packed Whole Earth icing powder
- 1 1/2 cups raw cashews (soaked in water for 3+ hours)
- 1teaspoons ground cinnamon
- 1/2teaspoons ground cardamom
- 1/2teaspoons ground ginger
- 1/4teaspoons ground nutmeg
- 1teaspoons vanilla paste/extract
- 1/2 cup canned coconut cream
- 1-2teaspoons lemon juice
- 1 cup loosely packed Whole Earth brown sugar replacement
- 2 cups buckwheat flour
- 75grams blanched almond meal
- 1 1/2teaspoons baking powder
- 1 1/2teaspoons ground cinnamon
- 3/4teaspoons fine salt
- 2 pears, pureed (see tip)ingredient tip
- 1 cup soy milk (or almond milk)
- 1/4 cup grapeseed oil (or light olive oil)
- 2teaspoons apple cider vinegar
- 2tablespoons coconut oil, melted and cooled for 5 minutes
Nutrition per serving
1450kJ / 348Cal
1450 Kilojoules or 348 Calories
17% of daily energy intake*
Protein
7.9grams
Fat
23.6grams
Carbs
22.7grams
Sugars
6.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
You’ll love this pear cake frosted with a warming creamy chai cashew frosting. Perfect for a special afternoon tea or dessert.
Method
Step 1 of 4
Preheat the oven to 180 C and line a small rectangle baking tin (our tin was 15 x 25cm). Set aside.
Step 2 of 4
In a large mixing bowl add the pear puree, milk, oil, vinegar and brown sugar replacement. Whisk together until well incorporated. Sift in the remaining ingredients and then gently fold the batter together until just mixed. You want to make sure there are no more dry spots of flour, but don't overmix it. Pour into your prepared pan and bang the tin on the bench to even out and remove any air bubbles. Bake for approximately 50mins or until cooked when tested- insert a skewer into the middle of the cake. When removed there should be a few moist crumbs but no wet batter. Allow the cake to cool for 5 minutes and then gentle transfer to a wire rack to cool completely.
Step 3 of 4
Meanwhile, make the chai frosting. Drain the cashews and add to a high-speed blender with remaining ingredients (starting with the lesser amount of icing powder). Blend until smooth. The mixture is thick so using your tamper if necessary. Taste the frosting and add more icing powder if you like. Transfer the chai frosting to a bowl (or piping bag with a medium round shaped nozzle, if desired) and set in the fridge for 2+ hours.
Instruction tip
Storage:Store the frosted cake in an air-tight container in the fridge for up to 5 days. The unfrosted cake is freezer friendly.
Step 4 of 4
Once the cake has completely cooled frost with chai frosting, sprinkling with chopped nuts if you like.
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