Pear and Pistachio Cake Recipe

Pear and Pistachio Cake Recipe
SERVES

TIME TO PREPARE

STORAGE
Keep Refrigerated
Vegan Vegetarian Dairy Free

This delicious Vegan Pear and Pistachio Cake will go down an absolute treat with an afternoon cuppa. The cake is wonderfully moist due to the pureed pear and the green hue of the icing comes from our Organic Raw Pumpkin Seed Butter. The resulting cake is wonderfully light with none of the flavours overpowering - rather they compliment each other perfectly. Yummy!

Print

Ingredients
  • FOR THE CAKE:
  • 400g Self Raising Flour
  • 240g Caster Sugar
  • 2 Tsp Baking Powder
  • 1 Whole Tinned Pear - Pureed
  • 360 ml Dairy Free Milk
  • 120 ml Flavourless Oil (vegetable)
  • 1 Tbsp Vanilla Extract
  • Sliced Pear - For Decoration
  • FOR THE ICING:
  • 75g Dairy Free Margerine
  • 75g Vegetable Shortening
  • 2 Large Handfuls of Pistachios - Blended Until Fine
  • 1 Tsp Organic Raw Pumpkin Seed Butter
  • 750g Icing Sugar
  • 50 ml Dairy Free Milk

Equipment
  • Food Processor / Blender
  • Mixing Bowls 
  • 2 8" Cake Tins
  • Wooden Spoon

Method
  1. Grease the cake tins and preheat the over to 180°C
  2. Mix together the dry ingredients (flour, sugar & baking powder) in a large bowl
  3. Add in the pureed pear, milk, oil and vanilla, stirring until just combined
  4. Spoon the mixture into the greased tins (and extra cupcake tins if you only have small cake tins) and add the decorative pear slices
  5. Bang the tins on your work surface to pop any bubbles and place in the oven for 18-20 minutes (although always double check it's cooked with a skewer!)
  6. Allow to cool for 10 minutes when cooked before turning out to cool further
  7. While cooling start your icing - with an electric mixer beat together the margarine, shortening and pumpkin seed butter until it softens up
  8. Add half the icing sugar and mix in slowly until combined (covering the bowl with a towel helps prevent an icing sugar cloud)
  9. Add the remainder of the icing sugar along with a splash of the milk and the blended pistachio and mix again until combined. If the mixture is too firm once combined continue adding a small amount of milk at a time until you reach your desired consistency
  10. One the cake has cooled sufficiently, ice away and ENJOY!
26 July 2016 - 3:37pm