Pear, Fig and Cinnamon Cake

Ingredients

• 2 pears (thinly sliced)
• 2 figs (thinly sliced; optionally replaced with additional pear or apple)
• 1 el coconut oil
• 1 tl cinnamon (for the fruit)
• 1 el maple syrup (for the fruit)
• water (a splash)
• 3 eggs
• 100 g applesauce (or 2 bananas)
• 2 banana (alternative to 100 g applesauce)
• 2 el maple syrup (2 tbsp total according to the ingredient list; 1 tbsp is used for the fruit)
• vanilla extract (quantity not specified)
• 85 g almond flour
• 110 g oat flour
• 2 tl cinnamon (total according to the ingredient list, including 1 tsp for the fruit)
• salt (to taste; quantity not specified)
• 10 g baking powder

Steps

1. 1

   Preheat the oven to 170 °C.

2. 2

   Thinly slice the pears and figs.

3. 3

   Heat the coconut oil in a pan. Add the cinnamon for the fruit, 1 tbsp maple syrup and a splash of water.

4. 4

   Add the pear and fig slices. Cook until the fruit is completely tender and lightly caramelized.

5. 5

   Whisk the eggs with the applesauce (or 2 bananas) and the remaining maple syrup. Add the vanilla extract and whisk it in.

6. 6

   Add the almond flour, oat flour, remaining cinnamon, salt and baking powder. Whisk until a cohesive batter forms.

7. 7

   Fold approximately two-thirds of the cooked fruit into the batter.

8. 8

   Line a loaf tin with parchment paper and spoon in the batter.

9. 9

   Arrange the remaining fruit over the top of the batter.

10. 10

    Bake the cake at 170 °C for approximately 40–45 minutes.

Notes

The description does not specify an amount of vanilla extract or salt, and only says ‘a splash’ of water. Replacing the figs with additional pear or apple is mentioned. The ingredient list specifies 2 tsp cinnamon and 2 tbsp maple syrup; the method specifies using 1 tsp and 1 tbsp of these for the fruit, with the remainder used in the batter.

Nutrition per serving

• dessert
• autumn
• baking
• vegetarian
• gluten-free
• fruit cake
• oven