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