Apple-Cider Pear Spelt Cake

Made with spelt flour, a nutritious type of wheat, has natural sweetness from the fruit and a little sugar. Don’t you wish you could help yourself it a slice of this beautiful cake? The finished product looks very simple. Very plain and simple on the outside but when its cut, revealing a beautiful fruit on the inside. For a little


Poached Pears:
2 cups apple cider (you can use Cloudy Apple Juice from Supermarkets or Apple Cider at Dan Murphys)
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
4 small (600g) pears, peeled

Make the Poached Pears: Medium pot preferred
*  Bringing cider, cinnamon, cardamom & 1 cup water to a gentle simmer over a low to medium heat;
*  Adding in pears and cook, stirring to rotate the pears until they begin to soften approx. 20 to 22 minutes;
*  Removing fruit from the liquid, let dry on absorbent paper towel (or clean tea towel);
*  Cool completely;

Brown Sugar Spelt Cake:
Nonstick spray
1/2 cup (99g) melted coconut oil
3/4 cup (160g) light brown sugar
1 large (56g) egg  OR  (*** use egg substitutes for baking recipe below ***)
1 teaspoon pure vanilla extract
1 cup (224g) buttermilk
1 cup (99g) spelt flour
3/4 cup (90g) all-purpose flour, plus 3 tablespoons
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamon


Make the Brown Sugar Spelt Cake:
*  Preheat the oven to 177 Deg / 160 Fan Forced or (350F);
*  Lightly grease 9-inch loaf pan with nonstick spray (or lightly grease with butter);
*  Using a medium bowl, whisk together coconut oil and brown sugar;
*  Add egg (or egg substitute), vanilla and buttermilk, mixing until well incorporated;
*  Adding spelt flour, 3/4 cup all-purpose flour, baking powder, baking soda, salt, cinnamon & cardamom, mix all to combine;
*  Toss the pears with remaining 3 tablespoons flour to fully coat;
*  Pour approx. 1/4 of batter into prepared pan, tightly packing pears into pan on top of batter;
*  Pour remaining batter over pears, giving pan a few heavy taps to remove any air pockets;
*  Bake the cake until a skewer inserted into the thickest part of the cake comes out clean for approx. 50 to 55 minutes;
*  Cool in the pan for 20 minutes, inverting onto a cooling rack to cool completely before serving

Egg Substitues for Baking:
1/4 cup unsweetened Apple Sauce (is equivalent or equal to) 1 egg
1 tablespoon Chia Seeds + 3 Tbs of Water (is equivalent or equal to) 1 egg
1 tablespoons Flaxseed + 3 tbs of water (is equivalent or equal to) 1 egg
1/4 cup mashed Banana (is equivalent or equal to) 1 egg
1 teaspoon baking soda + 1 tablespoon vinegar + 1 tablespoon water (is equivalent or equal to) 1 egg