I had two worse-for-wear pears in my fruit bowl. Fact: when fruit is unappetizing in appearance (although perfectly fine to eat) kids will turn their nose up 🙂 The brown blemishes on these pears were causing them to sit a bit unloved among some more “beautiful” fruits. So, I wanted to bake something a bit different today and chose to hunt around for something to use the pears in. I decided to bake this pear, rosemary and sultana cake in the morning ready for afternoon tea. This recipe was inspired by an Italian recipe featured in Valli Little’s Delicious: Love to Cook. As per ususal, I made a few adjustments (like trimming down the sugar, adding in flaxmeal and increasing the wholemeal flour content).
Having a slice of this cake topped with mascarpone really fitted the bill for my afternoon tea! Team it with some fun pear related craft ideas or a book about fruit, like “The Pear in the Pear Tree” by Pamela Allen and you have a fun afternoon planned.
This cake fits the bill for afternoon tea with its reduced sugar and a good source of fibre from the pear and wholemeal flour. A great slow release energy afternoon tea is perfect for busy kids and also ensures you have more success at dinnertime. For more information about why afternoon tea is so important for kids, especially fussy ones – please see my eBook “Afternoon Tea: The Next Most Important Meal of the Day” or sign up to the Happy Mealtimes eCourse if you find dinner time stressful.
- ½ cup plain flour
- 1 cup wholemeal flour
- ⅓ cup caster sugar
- 1 tsp baking powder
- 1 egg
- 1 tbsp flaxmeal soaked in 3 tbsp water (or another egg)
- ¾ cup fruity extra virgin olive oil
- 1 tsp vanilla extract
- 2 pears pealed and chopped into 1cm cubes (yields about 1 cup)
- 1 tsp very finely chopped fresh rosemary leaves
- ¼ cup sultanas
- Mascarpone to serve
- Preheat your oven to 180oC and grease a loaf tin with spray olive oil.
- Sift together the flours and mix in the baking powder and sugar.
- In a separate bowl, combine the oil, eggs, soaked flaxmeal and vanilla extract.
- Add the liquid mixture to a well in the flour mixture and gradually combine.
- Gently fold through the pear, sultanas and rosemary.
- Transfer mixture to the loaf tin and smooth out. It will half fill the tin.
- Bake for 55mins and leave to cool before transferring it to a wire rack.
- Serve sliced at room temperature (or slightly warm) with a spread of mascarpone.
Let me know if you do make this and what you think of the pear, sultana and fresh rosemary combo! Otherwise, tell me more about flavour combinations that may sound weird but are your favourite.