Ingredients
1 cup wholemeal self raising flour
1 cup brown sugar
1 cup porridge oats
200g cold unsalted butter
diced
1 cup shredded coconut
½ cup mixture of linseeds, pepitas or other little seeds
2 eggs
beaten
1 buerre bosc pear
sliced, cored but unpeeled
1 cup raspberries
Equipment
- 1 Oven
- 1 24cm spring-form cake tin
- 1 Baking paper
- 1 Large mixing bowl
- 1 Wire rack
Instructions
- Preheat the oven to 180°C or 160°C fan-forced). Line a 24cm spring-form cake tin with baking paper.
- Combine the flour, sugar and oats in a large mixing bowl. Add the butter and with your fingers, rub it into the flour mixture. Keep going until you have a coarse, sand-like consistency.
- Stir through the coconut and linseed mix and separate about one cup’s worth of the mixture, set this aside for later.
- Mix through the eggs, again this can be done with your fingers. Press mixture into the cake tin and smooth with the back of a spoon.
- Press the pear and raspberries in a pretty pattern and top with reserved crumble mixture.
- Bake for 45 minutes or until golden on top and firm in the middle.
- Let cool on a wire rack and serve.
Notes
Tip
This cake is really nice served in warm little slices with some natural yoghurt and a pot of earl grey tea.
Tip
If you are feeling cheeky you could even serve this for brunch.
