It’s not often I cook or bake with pears. When they are perfectly ripe, it’s impossible not to slice them up and eat them on the spot, perhaps with a bit of sharp cheddar or mild blue cheese.
This autumn, we’ve had a surplus of these golden-green fruits, though some have been less than perfect. The winners are kept aside for snacking, while the rest have been stewed for porridge or used in baking. The standout recipe from the bunch was this almond and spelt cake, which is moist and dense enough to last for a few days, and makes for a quick breakfast or wholesome dessert.
Pear + Almond Spelt Cake with Cinnamon Sugar
1/4 cup raw sugar
1 cup almond milk
1 vanilla bean, split and peeled
1 cup spelt flour
1/2 cup almond meal
2 slightly ripe pears, cored and into 1/2-inch cubes
2 tablespoons powdered sugar
1/2 teaspoon cinnamon
Preheat oven to 350°F.
In a large mixing bowl, beat eggs and sugar until creamy, 3 minutes. Whisk in almond milk and vanilla. Using a wooden spoon, stir in flour and almond meal until well combined. Gently fold in pears.
Butter a 9-inch cake pan and dust with flour; shake off excess flour. Using a rubber spatula, transfer batter to a prepared pan. Bake until top is golden and an inserted toothpick comes out clean, 40-45 minutes. Allow cake to cool.
In a small bowl, mix powdered sugar and cinnamon. Using a mesh sieve, dust cake with cinnamon sugar. Serve immediately. Alternatively, store cake in an airtight container up to 4 days; dust with cinnamon sugar before serving.