This mouthwatering gluten-free recipe from Dish magazine food editor Claire Aldous is bursting with flavour
Recipe by Claire Aldous
This recipe was prepared using the Braun Multiquick 9 hand blender with the 1500ml food processor with the chopping blade and the hand blender with the whisk attachment.
240 grams roasted skin-on almonds
100 grams brown rice flour
60 grams desiccated coconut
200 grams caster sugar
½ teaspoon each ground cinnamon, ginger and nutmeg
200 grams butter, melted
4 large eggs, size 7
2 tablespoons runny honey
2 teaspoons vanilla extract
finely grated zest 1 orange
2 large, firm but ripe pears
100 grams roughly chopped white chocolate
Grease a 24cm loose-based cake tin and fully line with baking paper. Preheat the oven to 180°C.
Put the roasted almonds into the 1500ml food processor with the chopper blade and finely grind. Combine the ground almonds, rice flour, coconut, sugar and the spices together in a large bowl.
Put the cooled butter, eggs, honey, vanilla and orange zest in a bowl. Using the hand blender with the whisk accessory, whisk everything together. Pour onto the dry ingredients and whisk together until well combined.
Peel, quarter and core the pears. Cut each quarter into 3 wedges. Pour half of the batter into the tin. Arrange half of the pears and the chocolate over the top.
Carefully spoon over the remaining batter and spread evenly then top with the remaining pears and chocolate.
Bake for about 50 minutes until a skewer inserted into the centre comes out clean. Cover the top loosely with foil if it’s nicely browned but not fully cooked. Cool in the tin.
To serve: Dust with icing sugar and serve with softly whipped cream or yoghurt. Makes 1 cake.
In collaboration with Good ‘s sister publication Dish, to receive a $70 discount on your purchase of the Multiquick 9 hand blender, enter the exclusive discount code at checkout: MQ9LAUNCH2017. For more information on the Multiquick 9 hand blender visit the Braun website .
