Fresh pear and cashew cake,
Last Updated on
ingredients
150 g spelt flour 1 pinch salt 140 g butter 1 pk egg 3 pk ripe pears 2 tbsp honey 1/2 tsp ground cinnamon 80 g unroasted cashews 70 g oatmeal 1 tbsp dried grated coconut
progress in the video above
Crunchy straight from the hot tin, or cold in the morning from the fridge? Hard to choose as it’s tastier …
1.
Start by preparing the dough – mix the flour, a pinch of salt, 80 grams of butter and an egg. After kneading for a few minutes, shape the dough into a large ball and roll it out to a size a little bigger than the baking sheet. Line it with baking paper and then place the dough in it – don’t forget to line the edges as well. Preheat the oven to 180°C.
2.
Peel the pears and cut them into strips. Pour 1 tablespoon of honey over them, sprinkle with cinnamon and gently mix everything together. Add to the baking tray with the dough.
3.
You still need a sprinkle – you can make this by mixing the flakes, chopped nuts, coconut, the rest of the butter and the second tablespoon of honey. Sprinkle evenly over the layer of pears in the tin.
4.
Bake the cake in the preheated oven for 25 minutes. Serve the pie warm or cold, as is, or with chocolate topping – anything goes. Instagram: walrus.buko
