- 170g butter
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup Lupin Flour
- 1 1/2 tsp baking powder
- 2 1/2 tsp ground coriander
- 1/4 cup milk
- 2 large pears, peeled, cored and thinly sliced
Topping
- 1/4 cup sliced almonds
- 1/2 cup oats
- 1 tbs pine nuts
- 2 tbs raw sugar
- 1 tsp ground coriander
Method
- Preheat the oven 180 degrees. Grease, flour and line base of 23cm loose-bottom cake tin.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Add vanilla extract and beat again.
- Sift lupin flour, baking powder and coriander into a separate bowl and add to creamed mixture alternately with milk. Fold in sliced pears.
- Spoon batter into prepared cake tin and sprinkle over combined topping ingredients.
- Bake 50 to 55 minutes until a skewer inserted in the middle comes out clean. Serve with double cream or marscapone.