Make the most of pears by baking them into this delicious spiced cake, made with rapeseed oil and egg whites for an even better texture. If you like, ice with a toffee-flavoured icing.
- 650g cored, peeled pears
- 200g each caster sugar and brown sugar
- 375g plain flour
- 1 1/2 tsp. bicarbonate of soda
- 1 tsp. each salt, cinnamon and nutmeg
- 1/2 tsp. ground cloves
- 4 large egg whites
- 160ml rapeseed oil
- 125g chopped pecans
Dice the pears. Toss in the caster sugar and stand for 1 hour.
Beat the egg whites with the oil. Add the pear mix and stir in the brown sugar. Sift in the flour, bicarb, salt, cinnamon, nutmeg and cloves. Stir well and then fold in the pecans. Turn out into a greased loaf tin.
Bake the cake for 60 to 70 minutes in a 170C oven. Insert a wooden skewer to check if the cake is done before taking out of the oven - if there is cake stuck to the skewer, it is still a little too wet. If the skewer is dry, it's done. Leave to cool for 20 minutes before turning out onto a wire rack to cool completely.