Vanilla & Pear Cake Loaf
This is one of my favorite goodies. This cake loaf has this super delicious malty, nutty, caramel-y, sweet vanilla flavour that is just too divine. And when this malty-vanilla flavour is paired with pear, the sweet tang of honey & the nutty, savoury of the tahini, it is just a winner all round. I’ve loved it for breakfast with some tea/coffee or for an afternoon snack when I need a little afternoon pick-me-up.
Ingredients:
1 cup stoneground cake flour (or a gluten-free one-to-one alternative)
1.5 scoops of Vanilla Sky Wazoogles Protein Powder
1.5 tsp baking powder
1 pinch salt
1 medium, ripe pear
1/2 cup + 2 tablespoons of soy milk (or another plant based alternative)
6 tablespoons of raw turbinado sugar
2 tablespoons of tahini
1 tsp vanilla essence
1 tsp apple cider vinegar
3-4 dried pear halves, chopped
Extra honey & tahini to drizzle on top
Method:
Preheat your oven to 180 degrees celsius or 350 degrees Farenheit. Line a small rectangular baking dish or loaf pan with parchment paper, set aside (or alternatively you can grease one with coconut oil).
In a bowl place all of the dry ingredients except for the sugar, mix well. In another bowl place the tahini, the soy milk, the vanilla essence, the apple cider vinegar, the sugar, the grated fresh pear & the dried chopped pear. Mix well. Combine the wet ingredients with the dried ingredients, fold until well combined but don’t over-mix.
Place into the baking dish & top with an abundant drizzle of honey & tahini. Place in the oven for 40 minutes. Take it out & as you take it out, turn the heat off. Wait a couple of minutes (about 3 minutes or so) with the oven door open to release pent up heat, then place it back into the oven with the oven door closed & let it sit in the oven for a further 20 minutes or until the oven becomes cool.
TUCK IN & ENJOY! To serve, I enjoyed it with generous dollops of nut butter, banana coins & more honey & a mandatory pinch of salt! It’s delicious just as is, or toasted in a toaster.
NOTE: This keeps really well in an airtight container for longer than a week! It also keeps really well stored in the freezer. It’s an ideal snack to make ahead of time to reheat when needed (you can just pop slices of the cake loaf into the toaster and eat it as you would normal toast!).
