Pear and ginger cake
Nutrition Info.(per serve)
- spray oil, for greasing
- 1kg pears, peeled, thinly sliced
- zest and juice 1 lemon
- 4 eggs
- 1/4 cup Splenda (sweetener)
- 1 teaspoon vanilla essence
- 1/4 cup low-fat unsweetened yoghurt
- 1/4 cup canola oil
- 1 cup unsweetened apple purée
- 3/4 cup wholemeal flour
- 1 teaspoon baking powder
- 70g ground almonds
- 1/4 cup oat bran
- 1 teaspoon ground ginger
- 1/2 cup glace ginger, chopped
Total fat 10g
Saturated fat 1g
Dietary fibre 3g
1 Preheat oven to 170ºC. Lightly grease a 23cm springform cake tin with spray oil.
2 Mix pears with lemon zest and juice in a bowl.
3 In another bowl, whisk eggs, Splenda and vanilla essence. Mix in yoghurt, oil and apple purée, then add sifted flour, baking powder, ground almonds and oat bran. Stir until smooth but do not over-mix.
4 Arrange half the pears across the bottom of the tin, pour over half the batter, then sprinkle over ginger. Add remaining pears and top with remaining batter.
5 Bake for 50 minutes, then turn heat down to 160ºC. Cook for a further 20-30 minutes. If the top looks like it is overcooking, cover with foil. Cool for 5 minutes before removing from tin.
Hanu de Jong
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