Pear & Coriander Cake

  • 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

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