Spiced Pear, Walnut & Sultana Cake
The Sensitive Foodie
The Sensitive Foodie
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Ingredients

  • Olive oil to grease pan, I use spray
  • 150 g Nuttelex, margerine or butter of choice
  • 270 g caster sugar
  • 2 tablespoons arrowroot or tapioca powder
  • 225 g gluten free plain flour (I use Yes
  • Can Gluten Free flour) or normal flour plain flour if you can have gluten
  • 2 teaspoons baking powder
  • 800 g canned pears, gives about 450g pears. Chop the pears into 1cm cubes, and keep the juice.
  • 90 ml pear juice from canned pears
  • 50 g walnuts chopped
  • 70 g sultanas (this is 2 of the little snack size boxes)
  • 3 teaspoons mixed spice
  • 2 tablespoons of warmed honey to brush over the cooked cake (I like orange blossom honey)

Instructions

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