INGREDIENTS
- 20g unsalted butter or ghee, melted
- 2 tbsp pure maple syrup
- 1/2 cup organic raw sugar (or you could use more maple instead)
- 2 eggs
- 1.5 cups spelt flour
- 1 tsp baking powder
- 1 tsp bicarb soda
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp ground cloves
- 400g pears (ended up being 3 small pears)peeled and cubed, or you can blitz them into a purée for children who may be fussy with lumps of fruit
- A few extra slices of pear for the top plus some flaked almonds
- Ricotta
- Honey
METHOD
Preheat oven to 170C
- In a bowl, mix the melted butter with the sugar and maple syrup. Add the eggs and whisk until smooth.
- Add the flour, bicarb, baking powder, and spices and gently fold in until just combined.
- Add the pear, either diced or purée.
- Line a loaf pan with grease proof paper and layer in the extra sliced pear and the flaked almonds. Pour in the batter and place in the oven. Bake for 50 minutes, testing with a skewer to see if it is cooked through.
- Allow to cool in the tin on a cooling rack for 15 minutes before tipping out. Remove the paper and allow to cool further before slicing.
Served it with ricotta, honey and a sprinkle of Davidson Plum, Cinnamon powder or ground coconut sugar.
