Pear and chestnut cake with salted caramel
This warming and indulgent pear and chestnut cake is packed with hidden spice and perfect with a hearty dollop of ice cream on a cosy night in. Share with friends or slice and pop in the freezer if you’d rather keep it all to yourself!
Suitable for dairy-free, vegans and vegetarians
- 230ml unsweetened soy milk
- 1 tbsp (15ml) fresh lemon juice, or apple cider vinegar
- 200g pouch Merchant Gourmet Chestnut Puree
- 50ml vegetable oil
- 230g caster sugar
- 1 tsp vanilla extract
- 250g plain flour
- 2 tsp bicarbonate of soda
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- Pinch of salt
- 2 small ripe pears
For the salted caramel
- 200ml full fat coconut milk
- 80g sugar
- 1-2 tsp salt, to taste
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- Preheat the oven to 180C (160C fan) and grease and line an 8×11 inch cake tin
- Pour out the milk into a small measuring jug and add the lemon juice. Stir once and set aside for 10-15 minutes to curdle.
- Put the chestnut puree into a large mixing bowl, add the oil and whisk until smooth and creamy. Add the sugar and vanilla and whisk again until fully combined.
- In a separate bowl sieve together the dry ingredients, then add to the chestnut puree mix and stir. Add the milk and whisk for 2-3 minutes or until the cake batter is smooth and fully combined. Pour into the cake tin.
- Peel the pears, and cut into thin slices, then arrange on the top of the cake. Bake for 25-30 minutes or until a skewer inserted into the middle comes out clean.
- To make the caramel, place the coconut milk and sugar into a saucepan, stir to combine and bring to a gentle boil. Boil for 20-25 minutes, stirring frequently until it’s reached a thick caramel consistency. Stir in the salt, to taste, and set aside.
- Once the cake is cooked, remove from the oven and allow to cool. Pour over the caramel and serve.
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