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
- 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.
How'd you get on?
If it turned out well, why not take a quick snap of your masterpiece and share the love? Remember to tag us!
Got any suggestions or improvements or tips? Let us know!