Chestnut pairs wonderfully with orchard fruit like pears or apples. This is not an overly sweet cake, think afternoon tea with a cup of tea!
Taken from the Natural Kitchen Adventures App
150g chestnut flour
75g brown rice
1 tsp baking powder
1 tsp ground ginger
1 pinch salt
150mls almond milk
1 tsp apple cider vinegar
3 medium organic eggs
75 mls olive oil
75g unrefined brown sugar
1 tbsp honey
1 tsp vanilla extract
2 conference pears, cored and finely sliced
- Pre-heat oven to 170°C
- Mix the chestnut flour, brown rice flour, ginger, baking powder and salt together in a large bowl.
- In a small jug combine the almond milk and apple cider vinegar. Leave it to sit for 5 minutes to curdle. This is a great dairy free alternative in baking to yoghurt or buttermilk.
- In a separate bowl whisk together by hand the eggs, almond milk + apple cider vinegar, olive oil, sugar, honey, and vanilla extract. Then pour into the dry ingredients and combine well.
- Pour the cake batter into a greased (and lined if necessary) 20cm x 20cm Square or circular baking tin. Lay the pears in the top in a pretty fashion, and then bake in the oven for 30 minutes till browned and slightly firm under your touch.
- Leave in the tin for 10 mins or so until cooled, then remove, cool fully and slice into 12 large slices. Serve with a dollop of yoghurt or coconut yoghurt to keep the dish dairy free.