Pear, apricot and nutmeg cake

Pear, apricot and nutmeg cake

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  • Makes 1 cake
  • Easy
  • 20 minutes
  • 1 hour


  • 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

Cooking Instructions

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.






Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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