I love a good spiced cake and with the weather taking a slight cool turn, I had the perfect reason to bake this.
Since relocating from Cairns to the Gold Coast to study at university three years ago, I have been able to enjoy the cooler weather the city has to offer. Whenever I say I love the cold, I often receive very strange looks and remarks such as, “Are you crazy?!”
I am probably making up for the lack of cold weather I was exposed to whilst growing up in Cairns.
So as for the cake, the chopped ingredients add texture and the spices enhance the overall flavour.
This cake is quite dense, due to the almond meal, so don’t be alarmed by the lack of batter (it will rise, slightly). I actually prefer it to be thin as the combination of almond meal, pear, walnuts and dates make it quite filling!
Make sure you grease and line the tin to ensure the cake doesn’t stick to it.
Ensure the cake as at least partially cooled before cutting, I know it will be hard to resist, but this helps the cake to maintain its shape.
Spiced pear walnut and date cake
Makes 1 loaf
- 3/4 cup almond meal
- 1/4 cup quinoa flour
- 3/4 teaspoon baking soda
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp nutmeg
- 3 eggs
- 2 TBSP coconut oil, liquid form, and extra for greasing loaf tin
- 1 TBSP honey
- 1 tsp vanilla extract
- 1 pear, finely diced
- 6 fresh dates, cut finely
- 1/2 cup walnuts, roughly chopped, extra for on top of cake
- Preheat oven to 180C/350F.
- Grease and line rectangular loaf tin with baking paper.
- In a large bowl mix almond meal, quinoa flour, baking soda, cinnamon, allspice and nutmeg.
- In another bowl mix the eggs, coconut oil, honey and vanilla extract.
- Combine both wet and dry ingredients. Stir until well combined.
- Stir in chopped pear, dates and walnuts.
- Transfer batter to prepared tin. Sprinkle with extra walnuts.
- Bake for 25 minutes, or until skewer comes out clean.
- Cool on a wire rack. Enjoy with a cup of tea or coffee!