There’s something special about baking with our new season Koroneiki. Our very own Mahoney (the queen of home baking) whipped up this delicious Spiced Pear & Walnut cake based on Nicola Galloway's recipe from her book, The Homemade Table. Made with almond meal, warm spices, and a good pour of Koroneiki, it’s super soft and not too sweet - perfect for morning tea or dessert. Best served warm with a dollop of yoghurt and a drizzle of EVOO to finish.
Ingredients
1/2 - 3/4 c white flour
1/2 c almond meal
1/2 c chopped walnuts
1 t ground ginger
1 t cinnamon
1/2 c dried dates
1 t baking powder
1/2 t baking soda
Pinch of salt
100ml Koroneiki EVOO
3 eggs
1/3 c brown sugar packed down
3 t plain yoghurt
2 pears
Directions
Preheat your oven to 180 degrees and grease your cake tin, you can line it with baking paper as it is easier to remove the cake this way.
Chop up the dates and soak them in a bowl of boiling water. Combine all of the dry ingredients in a bowl (except the brown sugar) flour, nuts, spices, baking powder, baking soda and salt. Mix well.
In a separate bowl combine wet ingredients (including the sugar) yoghurt, eggs and olive oil. Whisk them well.
Peel the pears and chop them into good sized cubes, make sure there not too small.
Drain the dates from the water. Add the dates, pears and dry ingredients to the wet mixture, folding together until combined, but don’t over mix.
Pour the mixture into the baking tin and pop it in the oven for around 35 minutes, or until a wooden skewer comes out of the cake clean.
Leave in the tin to cool down for 10 mins, then pop on a cooling rack.
Sprinkle with icing sugar and serve with yoghurt or whipped cream.
