by chef Sophie Gordon
3 ripe pears, 2 sliced into approx. eighths, 1 diced
240 g buckwheat flour
120 g coconut flour
2 t baking powder
165 g brown sugar (coconut sugar will also work)
2 heaped t either cinnamon or mixed spices (nutmeg, cloves, cardamom, etc.), plus a little extra for dusting
pinch of salt
125 g coconut oil
approx. 500 ml unsweetened plant-based milk of choice (I love to use coconut milk here)
2 t vanilla extract
- Preheat your oven to 180°C fan.
- Line a round cake tin (approx. 20cm) with some coconut oil or greaseproof paper.
- Sprinkle a dash of cinnamon and brown sugar evenly over the base of the tin.
- Place the slices from two of your pears around the bottom of the tin, arranging them relatively neatly in a fan shape. You can overlap here too. Put the tin to one side.
- In a mixing bowl, combine the buckwheat flour, coconut flour and baking powder. Add the rest of the brown sugar, the cinnamon/mixed spices and salt and mix well.
- Slowly pour in the coconut oil, plant-based milk and vanilla extract. Stir until you have a smooth batter, making sure not to over-beat. You want a ‘dropping consistency’, so if the batter is a little stiff, add a dribble more liquid.
- Mix the diced pear into the batter and pour it into the lined tin, spreading it evenly.
- Remove any air pockets by carefully banging the tin a few times on a surface, then bake in the oven for about 50 – 55 minutes.
- When done, the cake will be relatively spongy to touch and a lovely golden brown on top. Test the inside by using a sharp knife or skewer. It can be a little tricky if you hit a pear when testing, but you’ll be able to tell if the batter is done.
- Set aside to cool for 5 – 10 minutes. Once cool enough, turn the tin upside down on a cooling rack. Carefully remove the tin and greaseproof paper, if used.
- To serve, dust with a little extra spice.