Given the choice, I’d choose a pear over an apple any day. There’s something about grinding down those little gritty bits into a powdery paste, and gnawing at the core for them long after I’m done with the fleshy part. The grits are called ‘stone cells’ by the way. You’re welcome.
Chinese pears are lighter and crispier than its western counterpart, and was happy to experiment with it as a dessert ingredient. ‘Peared’ up (I’m so proud of myself) with of ginger, it makes for a warm, comforting tea-time cake.
ASIAN PEAR GINGER CAKE
May 9, 2017
: 10-12
: 15 min
: 45 min
: 1 hr
: Easy
Asian pear receives a cake treatment with warming ginger for a comforting tea break.
Ingredients
- 1 1/2 cups plain flour
- 1 cup whole wheat flour
- 1 cup brown sugar
- 1 large Chinese Pear, diced finely
- 1/3 cup candied ginger
- 1 1/2 tbsp ground flaxseed
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinammon powder
- 1/2 tsp nutmeg powder
- 1/2 tsp clove powder
- 1/2 tsp red salt
- Coconut flakes for sprinkling
- 1 small overripe banana, mashed
- 1 cup strongly brewed Chinese tea
- 1/2 cup coconut oil
- 1 tbsp apple cider vinegar
Directions
- Step 1 Soak candied ginger and ground flaxseed separately in 1/4 cup Chinese tea each.
- Step 2 Mix dry ingredients with pear pieces together in a large bowl.
- Step 3 Once the ginger pieces have become slightly plump with tea (this takes about 10 minutes), cut it up finely with kitchen scissors and into the bowl.
- Step 4 Stir in soaked flaxseed, banana, remaining Chinese tea, coconut oil and vinegar.
- Step 5 Line a square 8×8″ pan with baking paper. Pour mixture and generously sprinkle coconut flakes evenly on top.
- Step 6 Bake at 180 degrees Celsius for 40 minutes or until a toothpick comes out clean.
