Ingredients
Loaf
- 100g unsalted butter
- ¾ cup (180ml) Queen Pure Maple Syrup
- ¼ cup (60ml) milk
- 2 eggs
- 75g tahini
- 2 tsp Queen Organic Vanilla Extract
- 75g almond meal
- 2 cups (300g) self-raising flour
- 1 tsp cinnamon
- ½ teaspoon bicarbonate soda
- 3 William Bartlett pears – peeled, cored and chopped
Crumble
- 40g unsalted butter
- ½ cup (75g) self-raising flour
- 2 tbsp brown sugar
- 1/3 cup (40g) hazelnuts, roughly chopped
Method - Loaf
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1
Preheat oven to 160C (fan forced). Lightly grease and line a large 13cm x 23cm loaf tin. In a small saucepan, melt the butter over medium heat and cook for 4-5 minutes or until foamy and nut brown. Pour into a large bowl and set aside to cool slightly.
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2
Add the maple syrup, milk, eggs, tahini and vanilla, and whisk well to combine. Add the almond meal, self-rising flour, cinnamon and bicarbonate of soda and whisk until smooth. Stir through the chopped pears and pour into prepared loaf tin.
Method - Crumble
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1
To make crumble, place the butter, flour and sugar in a bowl and mix to combine. Add hazelnuts into mixture. Sprinkle over the cake. Bake for 1 hour 15 minutes or until an inserted skewer comes out clean. Set aside in the tin to cool completely before serving
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