Pear and Raspberry Crumble Cake
Servings Prep Time
10people 20minutes
Cook Time
55minutes
Servings Prep Time
10people 20minutes
Cook Time
55minutes
Ingredients
Pear Topping
Crumble Topping
Cake Base
Instructions
  1. Preheat your oven to 180 degrees C (160 degrees fan assisted).
  2. Grease a 20cm diameter loose bottomed circular cake tin with a little butter (there should be just enough left from one pack of butter once you have weighed out the ingredients) and line with some baking paper.
  3. Start with the pear topping and melt 25 grams of butter in a saucepan until it is bubbling a little. Then add in the coconut sugar and the pear slices and cook for 3 minutes until soft, golden and syrupy. Set aside to cool.
  4. Next, it’s the crumble topping. You measure the sorghum flour, coconut sugar, butter, oats and pumpkin seeds into a bowl and with your fingers rub the mixture together until it forms a chunky crumbly mixture.
  5. Finally, you prepare the base of the cake using a mixing bowl and an electric whisk. Whisk the butter and sugar for about 2 minutes and then beat in one egg at a time. Then add in the sorghum flour, xanthum gum, ground almonds, baking powder and vanilla essence and whisk again for 30 seconds.
  6. Pour the base mixture into the lined cake tin and flatten gently with a spoon so it is evenly distributed. Then gently place the pears and syrup onto the base, spreading evenly and sprinkle on the raspberries. Lastly, sprinkle over the crumble topping.
  7. Bake in the oven for 55 minutes, checking the cake at 45 minutes using a skewer to check it is baked through. The crumble topping should be a golden brown.
  8. Leave to cool in the cake tin on a cooling rack. Remove from the cake tin and serve with Greek yoghurt or cream or coconut yoghurt.
Recipe Notes
  • You can buy sorghum flour online or at health food shops. It is sometimes referred to as sweet white sorghum. If you don’t have sorghum to hand then you can easily use organic plain wheat flour, spelt flour, or a gluten free flour blend. Omit the xanthum gum with the wheat and spelt options.
  • Nut free – swap ground almonds for coconut flour
  • Dairy free – swap butter for an organic dairy free spread
  • Egg free – swap eggs for 2 tablespoons ground flax seeds with 3 tablespoons of water