Ingredients
Loaf
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100g unsalted butter
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¾ cup (180ml) Queen Pure Maple Syrup
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¼ cup (60ml) milk
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2 eggs
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75g tahini
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2 tsp Queen Natural Vanilla Extract
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75g almond meal
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2 cups (300g) self-raising flour
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1 tsp cinnamon
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½ teaspoon bicarbonate soda
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3 William Bartlett pears – peeled, cored and chopped
Crumble
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40g unsalted butter
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½ cup (75g) self-raising flour
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2 tbsp brown sugar
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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
Comments & Reviews
Beautiful cake but the crumble was too dry. I think it needs more butter so it’s more like a streusel topping.
Sarah