Cooking Corner: Golden Almond, Pear and Raspberry Cake

In honour of Valentine’s Day, CPL Hope Island whipped up a romantic dessert for Cooking Corner - and it’s sure to melt your heart. Check out this month’s recipe below and let us know how you got on making this one.

Golden Almond, Pear and Raspberry Cake

 Method

Preheat oven to 180 degrees. Grease base and sides of a 30cm x 12cm loaf pan and line with baking paper, leaving 3cm overhanging the long sides.  

Line base of prepared pan with 200g pear slices and scatter with half of the raspberries 

To make batter – finely chop the remaining 150g pears and combine in a bowl with sugar, oil, vanilla, eggs and 2 tablespoons of maple syrup. Add almond meal, oat bran baking powder cinnamon and 1 teaspoon salt.  

Gently pour batter over fruit in a prepared pan 

Bake for 50 minutes or until a skewer into the centre comes out clean. Cool on a wire rack in pan for 15 minutes, then invert onto a serving plate and cool, fruit side up, for a further 10 minutes.  

Meanwhile, to make the pamper and raspberry syrup, place cinnamon quills and remaining 210ml of maple syrup in a saucepan over high heat and bring to the boil. Boil for 4 minutes or until slightly reduced.  

Add the remaining 60g of raspberries and stir to combine.  

Stand for 10 minutes to cool slightly.  

Pour some syrup over the cake and serve sliced with crème fraiche (or gluten & dairy free yoghurt), extra raspberries (or strawberries) and remaining syrup.