Victorinox Swiss Modern Range

Ingredients

  • For the cake
  • 3 tbsp rapeseed oil
  • 1 tsp Apple cider vinegar
  • 200ml almond milk
  • 150g ground almonds
  • 50g buckwheat flour
  • 50g raw cacao
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • Pinch of sea salt
  • 3 tbsp coconut sugar or brown sugar
  • 180g cooked chestnuts chopped
  • 1 tsp vanilla extract
  • 12 pitted Medjool dates
  • 1 tsp almond essence
  • 1 pear chopped
  • For the pear glaze
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 1 tbsp rapeseed oil
  • 2 tsp maple syrup
  • Sliced almonds

Preparation

  1. Pre heat your oven to gas mark 4/180c

  2. Firstly mix the oil, vinegar and almond milk in a jug, set aside

  3. Now add all the dry ingredients to a large bowl. Mix to combine thoroughly

  4. Pop the chestnuts, dates, almond & vanilla essence and pear

  5. Into your food processor and blitz for 1-2 minutes until you get a smoothish paste

  6. Now transfer to the dry mix along with the milk mix and stir to combine everything well

  7. Spoon the batter into your cake tin. I used a 21cm loose bottomed tin (I wet my hands and pressed the mix into the sides)

  8. Slice the pears thinly then lay them on the top of the cake mix

  9. Press down a little

  10. Mix the glaze then brush onto the pears

  11. Bake for 45 minutes on gas mark 4/180c or until the cooked through

  12. Hope you enjoy

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