Winter Pear and Caramel Turnover Cake

My winter pear caramel turnover cake is one of my favourite cakes to make over winter (although I do love to make all year round), with its winter spices, seasonal pears and sweet creamy caramel sauce, its the perfect cake to whip up for dessert on a cold winters night or when friends pop over for a cuppa. This cake is fluffy and has the perfect balance of spice and sweetness. You can serve cold or warm and I love to serve mine with extra caramel sauce and a dollop of organic cream or yoghurt. You could also replace the pears with apple or other seasonal fruits of your choice. It is a cake I know you will love to keep making and one you will most likely find yourself going back for a second slice every time.

Ingredients:

• 3 pears
• 2 Tbsp pure maple syrup
• 1 1/2 cup spelt flour
• 1/2 cup almond meal
• 1/3 cup coconut sugar
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp pink Himalayan salt
• 1 1/2 tsp cinnamon 
• 1/2 tsp ground clove
• 1 tsp mix spice powder 
• 3/4 cup almond milk
• 1/3 cup (120g) organic pear puree
• 1 tsp pure vanilla extract 
• 3 Tbsp extra virgin olive oil
• 2 free range organic eggs

Caramel Sauce:

• 1 1/2 cup pitted dates
• 1 tsp pure vanilla extract
• 1/2 cup almond milk
• 1/4 cup coconut milk
• 1 Tbsp pure maple syrup
• Pinch of pink Himalayan salt

Instructions:

1. Pre heat over to 180 degrees.
2. Peel, core and cut pears into thin slices.
3. Line a round spring form cake tin (22cm) with baking paper and arrange the pears in a circular pattern, just slightly over lapping them.
4. Pour the maple syrup over the pears.
5. In a bowl beat together the eggs, coconut sugar and pure vanilla extract. Add in the olive oil and combine.
6. In a sperate bowl add add all the dry ingredients and combine together.
7. Pour the wet mixture into the dry ingredients and mix until fully combined.
8. Pour the cake mixture over the pears.
9. Place in the oven and bake for 30-40 minutes or until the wooden skewer comes out clean (to test if fully cooked).
10. While the cake is baking make the caramel sauce.
11. Place the dates in a bowl and cover with boiling water for 10 minutes to soften.
12. Discard the water and place the dates in a high-speed blender with the remaining ingredients. Blend until smooth and creamy.
13. Once the cake is fully baked remove from the oven and allow to cool for about 10 minutes and then invert onto a serving plate.
14. Pour over your caramel sauce and spread out so your can still see the pears.
15. Serve with some extra caramel sauce and a dollop of natural or coconut yoghurt.