In the world of food, there are some combinations that are as inexplicable as they are delicious. I mean who ever first thought of wine and cheese, of basil and tomato, of rice and curd, and salt in caramel? Outrageous to say the least, yet makes one weak at the knees!
I discovered one such combination only recently and it’s gone on to become such a favorite in my house that I can’t believe I hadn’t ever tried it until now – Pears & Walnuts!!
A friend had sent over two dozens of these organic beauties grown on their family farm. Sitting on the family table, they were just calling out to me everyday, till I finally got around to experimenting with a cake, some other favorite ingredients and out came this completely amazing result! I kid you not, this cake has become amongst the most favorite I’ve ever made with everyone from my father-in-law to my toddler!
Pear & Walnut Cake
- 2 cups All-purpose Flour
- ½ cup Almond Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Cinnamon Powder
- 1 tsp Ginger (grated)
- 2 Bananas
- 1 cup Caster Sugar
- ½ cup Buttermilk
- ½ cup Oil
- 2 small or 1 large Pears
- ½ cup Walnuts
- Line a 9-inch round tin with baking paper and grease well. Pre-heat oven to 180 degree C.
- Peel and cut one small pear into tiny pieces, and the other one (with its peel on) into long but thin slices. If using one large pear, cut half in each style.
- Whisk together flour, almond meal, baking powder, baking soda, cinnamon, ginger and walnuts in a bowl.
- In another bowl, mash the two bananas and add sugar, buttermilk, and oil. Whisk well.
- Fold in the dry ingredients and the diced pear with the wet ingredients.
- Pour the batter into the prepared tin.
- Arrange the pear slices on top of the batter in the tin and throw a handful of walnuts in the remaining spaces.
- Bake for 60 minutes or till a toothpick inserted into the center comes out clean. Let it cool completely before demoulding.