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Pear, apricot and nutmeg cake

1 hour

Pear, apricot and nutmeg cake

By Abigail Donnelly

Serves Makes 1 cake

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

2/3 cup light olive oil
190 g muscavado sugar
2 free-range eggs, lightly beaten
95 g nutty-wheat flour
95 g oat flour
2 t bicarbonate of soda
1 t grated nutmeg
100 g dried pears and apricots, diced

For the apricot-and-honey glaze, combine

1 vanilla pod, seeds removed
1/3 cup honey
100 g dried pears and apricots, thinly sliced
½ t grated nutmeg

Method

Preheat the oven to 180°C.

Grease a medium-sized loaf tin.

Whisk the oil and Muscovado sugar together until thoroughly combined. Whisk in the eggs, one at a time, and mix until combined.

Add the nutty wheat and oat flours, bicarbonate of soda and nutmeg. Stir with a wooden spoon until combined.

Finally, fold through the dried pear and apricot and
pour the mixture into the prepared tin.

Bake for 50 to 55 minutes, or until a skewer comes out clean. Leave to cool in the tin before unmoulding.

Serve drizzled with the apricot and-honey glaze.

Spinach lasagne

Kung pao chicken

Durban fish curry

Braaied whole salmon trout with lemon-butter

Hazelnut, cinnamon and coconut cake

Creamy cauliflower and yoghurt curry with mangetout and ginger slivers

Tempura cauliflower discs

Mushroom-and-brinjal ‘burger’

Marinated butterflied leg of lamb with sweet potatoes and garlic-coriander pesto

Lentil, coriander and chilli salad with warm cauliflower florets

Silky cauliflower puree topped with crisp coconut chicken

The healthy pea-and-ham soup

The modern pea-and-ham soup

The classic pea-and-ham soup

Pear, apricot and nutmeg cake

Pear, apricot and nutmeg cake

Ingredients

Method