Pear Breakfast Cake
This make-ahead, spiced Pear Breakfast Cake is made with wholewheat flour and contains no refined sugar. Perfect for freezing, busy mornings or even Christmas morning! Good for a healthy snack or kids lunchbox too.
Ingredients
- 100 g unsalted butter
- 80 g honey / agave or more to taste (see notes)
- 650 g pears, a bag of pears should do it
- 2 large eggs
- 2 tbps milk of choice
- 260 g plain wholemeal / wholewheat flour
- 1 teaspoon baking powder
- 1 teaspoon bicarb of soda / baking soda
- Pinch salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- Pinch nutmeg
- 2 tbps rolled oats for sprinkling optional
Instructions
- Preheat the oven to 170ºc/fan 150ºc/325ºf/gas 3. Grease and line a square cake baking tin.
- Compile your dry ingredients into a medium mixing bowl. Add in the flour, salt, baking powder, bicarb/baking soda and spices and stir.
- Melt the butter and honey in a medium saucepan over a low heat.
- While that’s melting, peel and grate your pears. Put a sieve on top of a large jug or bowl and then put them on your scales. As you go, add the grated pear to the sieve. Keep going until the scale says 455g. Then remove from the scales and briefly gently shake the sieve so any excess juice drips off. Discard the juice in the bowl (or drink, add to smoothie or fruit salad). Remove the butter and honey pan from the heat and stir in the grated pear using a balloon hand whisk.
- Then stir in the milk, followed by the egg.
- Add the dry ingredients to the pan and stir until no flecks of flour remain.
- Tip the batter into your lined cake tin, scraping down the bowl. Level out with a spatula and then sprinkle with the oats.
- Transfer to the centre of the oven and bake for 50-55 minutes, or until skewer comes out clean. Allow to cool for 10 minutes in the tin and then carefully remove, cut into 9 squares and serve. If making ahead of time, can leave to cool on wire rack before cutting. Best served warm, see notes for reheating before serving if made in advance.
Baby & Toddler
Recommended from 12 months +. Slice into finger-size strips. If want to share with under 12 mos, use agave.
STORAGE
IN FRIDGE / ROOM TEMP Store in an air-tight container or food bag in the fridge for up to 5 days (bake day + 4) or 2-3 days at room temp. Squares can be reheated in the microwave for around 20-25 seconds from room temp/fridge.
FREEZER Microwave from frozen for around 1 minute 40-50 seconds or until hot (timings based on 1 square). Allow to cool slightly 2 mins.
WHOLE CAKE To reheat the whole cake, do this in the oven 170ºc / 325ºf (conventional oven), for 10 minutes. If frozen, defrost overnight at room temp.
Nutrition
Calories: 276kcalCarbohydrates: 42gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 61mgSodium: 189mgPotassium: 230mgFiber: 6gSugar: 15gVitamin A: 357IUVitamin C: 3mgCalcium: 60mgIron: 2mg
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