Pear and Pecan Cake

Pear and Pecan Cake

Pear and Pecan Cake

I have only discovered the delicious joys of the pecan relatively recently.  Once I had dry roasted some pecans and scattered them on a salad it was a revelation, I have since been looking for ways to deploy them in the kitchen.  I am really pleased with this cake, it has a woody, spicy flavour that allows all the ingredients to work together.

½  cup light brown sugar
165 grams butter or margarine
1 cup maple syrup + ½ cup additional for finished cake
2 eggs
3 pears, peeled and cut into small pieces
2 ½ cups self raising flour
1 ½ cups Greek yoghurt
150 grams toasted pecans
Zest and juice of 2 lemons
1 teaspoon baking powder
Pinch of salt
½ teaspoon each of grated nutmeg, ground allspice
¼ teaspoon ground ginger

Pre-heat the oven to 200°C

Cream the butter and sugar until the sugar is completely dissolved, then add maple syrup and eggs and combine well.
Add the spices and the yogurt, beat with a wooden spoon until the mixture is well combined and the spices evenly distributed.  Add the lemon zest and juice,  the mixture will be fairly loose at this stage.
Add the baking powder, salt and half the pecans to the flour then add the flour mix through the wet mix ensuring all ingredients are evenly combined.
Prepare a ring tin or generous cake tin by brushing it with melted butter.  Add a little bit of cake mix to the base of the baking tin, then arrange the remaining half of the pecans to the tin, ensuring they are around the outside of the cake – this will make them crispy and allow them to release their oils into the cake as it cooks and help ease it from the tin.

Bake at 200°C for 35 minutes, allowing the outer surface of the cake to brown gently.
Remove from the oven once a skewer can be removed cleanly.    While the cake is still hot from the oven, pour the reserved ½ cup maple syrup over the top of the cake. 
Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

This cake does not require icing, however it is lovely with a little fresh vanilla yoghurt.

This cake keeps well, however does need to be refrigerated due to the high moisture content.  Allow to come to room temperature when serving.