Another egg free baking post! I must be getting my baking mojo back! Huzzah!
It was my wonderful best friend’s birthday this past weekend, and being the amazing friend that I am… I totally forgot. So to make it up to her I baked her a birthday cake. Possum suggested we make a pear cake. I figured it wouldn’t be too hard to make one up, surely. I’ve baked loads of cakes! It had just been so long I couldn’t actually remember what cake batter looked like. But being who I am I just started and hoped for the best.
The cake tasted delicious, certainly one I would happily make again. But I would bake it longer than I did as most of it was still raw. But the edges were great! So here is my modified (with increased cooking time) recipe for Egg-Free Spiced Pear Cake. Enjoy a slice with your best friend (and your other best friend, a dollop of cream!) 🙂 xx
Egg-Free Spiced Pear Cake
2 Tbsp chia seeds soaked in 1/2 cup water for 15 minutes
1/2 cup sugar
75g butter plus another 25g to dot on top of the cake batter
1/2 tsp pure vanilla extract
1 tsp No Egg* mixed into 2 Tbsp water
1 cup self raising flour
1/2 cup desiccated coconut
1/2 cup ground almonds
1/4 tsp ground cardamom
1 tsp ground cinnamon
3/4 cup plain yoghurt (full fat)
1 tsp bicarb soda
2-3 pears peeled, cored and chopped
1 Tbsp brown sugar to sprinkle on top of cake batter
* No Egg is a potato based egg replacer product. This cake would still work without it.
Preheat your oven to 180°C or 160°C fan-forced. Grease and line a cake tin (i used a circular springform tin, not sure how big sorry!).
Put your chia seeds in water to soak for 15 minutes until they look like frog spawn (mmmmmmm). Using an electric beater, beat together sugar butter, vanilla and No Egg mix. In a large mixing bowl, combine flour, coconut, ground almond, cardamom, cinnamon and bicarb. Gently combine. Stir through the yoghurt. Then stir through the butter/sugar mix. Finally stir through the chia seeds.
Pour mixture into your prepared cake tin. Sprinkle over your chopped pear. Then sprinkle over brown sugar and finally dot with the remaining 25g butter. Place in the oven to bake for 1 hour. Check with a skewer to make sure it is cooked all the way through. It is a very moist batter so may need extra time.
***Please do let me know how this turns out if you make it! I would love to hear feedback on any recipes I have posted. ***
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