I decided to make this banana pear spiced cake this afternoon after my mum brought home some 10 very ripe pears. They were too ripe to eat. So I decided to mix them with a banana for more flavour. I wasn't planning on making this a turnover cake and was going to incorporate the fruits in the dough. My sister suggested that we make this a turnover cake. So I reserved some of the fruits for the bottom of the tin. I'm delighted with the result!
I adapted the base cake recipe from a chocolate cake recipe I obtained from the veganfitness forum. I infact use this base to make any cake variation I want. I usually prefer using melted margarine (vegan) instead of oil. And for this recipe I only used water and the natural juice from the fruits instead of soy milk. Here's a photo of the whole cake.
Ingredients:
10 ripe pears
1 ripe banana
Lemon juice from 1/2 a lemon
3 tablespoons demerara sugar
250g plain white flour
200g wholemeal flour
2 teaspoons baking soda
200g demerara or brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt
200ml melted margarine
300ml water
6 tablespoons vinegar (cider vinegar is best)
1 teaspoon vanilla essence
Some dried raisins
Cook the fruits:
- Peal the pears and banana. Place in a non-stick pan. Add the lemon juice. Cook over medium to high heat for about 15 min or until the juice has reduced. Leave some juice with the fruit.
- Remove half of the cooked fruits and mix with 3 tablespoons demerara sugar. Set aside
For the cake mixture:
- Mix all the dry ingredients together. Then mix all the wet ingredients together except the fruits. Pour the wet ingredients over the dry, stirring gently with a spoon until they mix completely. Do not beat the mixture.
- Mix in the unsweetened 1/2 of the fruits.
- At the bottom a greased and floured tin (23cm diameter x 9cm depth), place some grease-proof paper to avoid the fruits from sticking to the bottom.
- Spread the sweetened fruits on the bottom.
- Pour the cake mixture in the tin.
- Bake in oven for 45min. Test whether the cake is ready by inserted a metal rod in the cake. If it comes out dry, it's done. Otherwise, allow to cook for another 5-10min until done.
- Leave the cake to cool in the tin for at least 1 hour before turning over.
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