This unusual combination of tastes is quite a spectacular-looking cake, and the taste is even better!
The pears add such delightful flavour to the cake and blackberries with their crunchiness, making it one of my nicer cakes; and it is indeed healthier, as I used three whole pears in it.
There is little sugar in this recipe and only one egg, but I just HAD to clean out the dish, as I love the raw dough.
Once again, I have used coconut sugar, as it is not refined, but you could substitute ordinary caster sugar.
: 20 minutes
: 45 minutes
: 6 - 8 servings
3 small pears
80 g unsalted butter
1 tsp vanilla
½ cup coconut sugar
1½ cups self raising flour
½ cup milk
½ tsp cinnamon
½ cup (or slightly more) frozen blackberries
Double cream, to serve (optional)
This will be uneven, but will even itself while cooking
Serve with a dollop (or two, or three) of double cream!
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