We’ve been relaxing the LCHF diet over the last couple of weeks. Sort of. We’re still grain, sugar and starch free, but we have introduced some extra fruit (aside from the berries) as it’s good for you and all that. I’m more of a cake person than a fruit person, however, so I made some cake that was a vessel for the fruit (hold the sugar, of course).
Makes one 23 cm round cake
For the pear:
1 large pear (although it could have had some more in)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp mixed spice
Pinch of salt
50 g butter
Pre-heat the oven to 170°C.
Peel and slice the pear into eighths, and coat with the spices and salt. Heat the butter in a frying pan and add the pear slices, frying gently for a few minutes until they are soft and slightly golden. Remove from the heat and arrange the pears on the bottom of the pan such that they will look nice on top of a cake (so, a bit better than I did). I used the frying pan as a cake tin, but if you haven’t got an oven-proof pan, just arrange the pears in the bottom of a tart/pie/cake tin, not forgetting to add all of the butter from the pan!
Meanwhile, whisk the eggs for about 5 minutes until they have quadrupled in size (almost to soft peaks). Gently fold in the almonds, grated apple, melted butter and vanilla.
Pour the batter onto the pears and bake in the oven for 15-20 minutes, until the sponge is golden and springs back to the touch. Turn-out onto a serving plate, and serve with a big dollop of clotted cream.