Rustic pear, poppyseed and ginger cake
Here is a nice rustic cake for winter. Pear, ginger and poppyseed. Also lots of cinnamon in the batter. I grind the almonds in a food processor myself as I love a bit of texture in the cake, but you could of course buy them pre-ground.
Ingredients:
For the batter:
1 1/2 cups ground almonds
1/2 cup flour, or GF flour
1 cup brown or coconut sugar
1 tsp baking soda
2 tsp ground ginger
2 tsp ground cinnamon
2 tbsp poppy seeds
3 free range eggs
1/2 cup melted butter or coconut oil
1/4 cup regular or plant-based milk
For topping:
2 large ripe pears, peeled and quartered. A can of pears will also do. Or apples!
1/3 cup roughly chopped almonds for topping
Method
Preheat the oven to 160 °C
Add all cake ingredients to a large mixing bowl, and stir until well combined. Tip into a greased cake tin then top with the pear slices and additional chopped almonds.
Bake for 45 minutes, or until firm in the middle. Allow to cool in the tin before carefully transferring to a plate.
Dust with icing sugar if you desire. Will keep for up to 4 days in an airtight container.
