Rye Pear Cake
I’m not a big baker as I don’t have a particularly sweet tooth but now and then on occasion I feel like stretching my baking arms. This recipe calls for rye flour and almond meal which results in a slightly denser cake. The rye flour also imparts a slightly earthy flavour while still being sweet.
The pear slices bake into the top of the cake making for a subtle decoration and texture. I do like to glaze the top of the cake with a little marmalade for extra bling but it’s totally optional.
ingredients
- 145g rye flour
- 100g almond meal
- 1 tsp baking powder
- 200g butter, softened
- 200g brown sugar
- 4 eggs
- 80g molasses
- 2 pears, not super ripe
Sift the rye flour and baking powder together then combine with the almond meal.
Beat the butter and sugar together until pale and creamy then stir in the eggs one at a time as well as the molasses. Fold the dry ingredients into the creamed butter and sugar.
Pour the batter into a lined and greased tin. I used a 19cm springform tin. Top attractively with the sliced pears.
Bake at 175 degrees Celsius for 60-70 minutes or until cooked through. Allow to cool in tin.