Name: Pear and almond traybake
Prep time: 15 minutes
Cook time: 20-22 minutes
Yield: 12
Ingredients: 3 pears, peeled and quartered; 2 medium eggs; 75g caster sugar (reserve 1 tsp to top); 100ml rapeseed oil (use 1 tsp for greasing); 1 tsp almond essence; 100g wholemeal flour; 1 tsp baking powder; 20g flaked almonds

Quartered pears baked in an almond sponge topped with flaked almonds for delicious dessert.

Serves

Prep

15 minutes

Cook

20-22 minutes

Nutritional Information:

Each 60g serving contains (excludes serving suggestion)

KCal: 147
Carbs: 14.8g
Fibre: 1.6g
Protein: 2.8g
Fat: 8.1g
(Medium)
Saturates: 0.8g
(Low)
Sugars: 9.2g
(Medium)
Salt: 0.14g
(Low)

What makes a healthy, balanced diet?

Ingredients

3 pears, peeled and quartered
2 medium eggs
75g caster sugar (reserve 1 tsp to top)
100ml rapeseed oil (use 1 tsp for greasing)
1 tsp almond essence
100g wholemeal flour
1 tsp baking powder
20g flaked almonds

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Method

Step 1

Preheat the oven to 180°C/gas 4 and lightly grease a baking tray (approx 20cm x 25cm) with 1 tsp of the rapeseed oil.

Step 2

In a bowl, beat the eggs, sugar, rapeseed oil and almond essence together.

Step 3

Add the flour and baking powder, mix well and add to the baking tray.

Step 4

Arrange the pears on top, sprinkle with the almonds and the reserved tsp of sugar. Bake for 20-22 minutes. The cake is cooked when a knife inserted into the centre comes out clean.

Recipe tips

Tinned pears also work well in this recipe.
You could use other fruit such as apples, peaches, nectarines, cherries or plums in this traybake.
Try using a different essences, such as vanilla or lemon or add some grated lemon or orange zest.
Freeze wrapped in foil or greaseproof in labelled freezer bags for up to three months.