CookEat Recipe
Pear, Almond and Cardamom Oat Cake
Pear slices top a soft oat cake scented with cardamom. Ground almonds enrich the crumb and a few chopped almonds finish the surface.
Method
Steps
Step 1
Allow 30 minutes preparation including a 10-minute soak, 40–45 minutes baking and 45 minutes cooling. Set a conventional oven to 175°C. Line a 23 cm square metal tin, at least 5 cm deep, with baking paper.
Step 2
Soak 60 g fine rolled oats in the 120 ml milk for 10 minutes. Grind 40 g of the unsalted blanched almonds finely and chop the other 20 g. Peel and core pears, weigh 300 g flesh and cut into slices about 5 mm thick.
Step 3
Cream all the softened unsalted butter with the brown sugar for 3 minutes. Beat in 150 g egg weighed without shells in three additions.
Step 4
Combine the flour, 40 g ground almonds, ground cardamom and baking powder. Fold into the butter mixture with the soaked oats and all their milk, stopping when the dry ingredients have disappeared.
Step 5
Spread in the lined tin below two-thirds full. Arrange all the pear slices on top in one layer and scatter the 20 g chopped almonds over them.
Step 6
Bake for 40–45 minutes until the pears are tender, the middle of the cake is set and a skewer into crumb between the pears comes out without wet batter. Shield the top if the almonds brown before the centre cooks.
Step 7
Leave for 15 minutes in the tin and at least 30 minutes on a rack after lifting out. Cut into eight portions. Refrigerate cooled leftovers within 2 hours and use within 2 days.
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