Whole Wheat Pear Almond Cakes
These whole wheat pa almond cakes are irresistibly delicious and perfect to finish with evening coffee or tea. One of my friends served these as individual cakes when we were visiting her a few weeks back.
We all loved these and I knew I had to get the recipe, that’s when I asked her and she showed me this magazine. Once I started glancing through the magazine, it was like a goldmine for food bloggers. I immediately clicked pictures of most of the recipes in the magazine.
Sometimes, we bloggers do whatever we can to find a recipe, food prop o even backdrops. I mean, seriously, literally, we can do anything, cross all limits, and don’t even think how weird it could be, right? When I think of the way I was clicking pictures at her house, I laugh out loud sometimes.
Anyways I tweaked the recipe a little for our taste preferences and used whole wheat instead of self-raising flour and yoghurt instead of eggs. The cakes came out perfect in taste and texture both.
Bakethon– Day 3
Dish-Pear Almond Cakes
Source– BBCgoodFood Magazine
Healthy and tasty individual cakes made with pears, almonds whole wheat and some chocolate chips. Too good to resist this Holiday season.
- 1 1/4 cup whole wheat flour
- 1 cup pears, pureed
- 1/4 cup almond meal
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- a pinch salt
- 1 teaspoon almond essence
- 1/4 cup chocolate chips, optional
- 1/4 cup yougurt
Preheat oven to 350°F and line a 12 hole muffin r=tray with cupcake liners or grease with butter.
In a mixing bowl beat sugar and butter until soft and creamy. Stir in yoghurt, almond essence and pears puree.
Sift flour, baking powder, baking soda and salt over the pear butter mixture Add almond meal and stir with the spatula to combine.
Add in chocolate chips and divide the batter into the prepared muffin holes.
Bake for about 40 to 50 minutes or until a skewer in the centre of the cake comes out clean.
Remove from oven cool on wire rack.
Serve and enjoy.
Store the leftovers at room temperature for 2 days or in the freezer for two weeks.
Again, I used minimal sugar but you may always increase as per your taste.
Pin it for Later
This is part of the Bake-a-thon 2017