Ingredients
2 eggs
¾ cup unsweetened apple puree
(180ml)
½ cup brown sugar
1 tsp vanilla essence
2 cups wholemeal flour
1 tsp baking powder
1 tbsp ground cinnamon
1 cup pears
sliced
Equipment
- 1 Baking tin
- 1 Baking paper
- 1 Large bowl
- 1 Whisk
- 1 Wooden spoon
Instructions
- Preheat the oven to 190°C conventional (170°C fan-forced). Lightly spray the baking tin with cooking spray and line with baking paper.
- In the large bowl, whisk together the eggs, apple puree, brown sugar and vanilla.
- Combine the flour, baking powder and cinnamon and stir into the wet mixture (with the wooden spoon) until moistened.
- Spoon half of the batter into baking tin and spread evenly. Place pear slices on top of mixture and cover with remaining batter.
- Bake for 30 or until the top of the cake springs back when pressed lightly. Cool before removing from tin.
Notes
Tip
I used Atta wholemeal flour when I cooked this recipe. Atta is a strong wheat flour that produces a much denser, ‘chewier’ texture than ordinary wholemeal flour. It also makes a very elastic batter that’s quite hard to work with. If you use standard wholemeal, your slice will be fluffier and more cake-like than mine.
Storage
This slice freezes well. I wrap each piece in wax paper (secure with a little sticky tape) and then put them into a zip lock bag and they will keep for up to 3 months.
