Lupin Pear & Polenta Cake
Prep time 20 minutes. Cook time 40 mins (GF) Makes 8.
Per Serve Cal 160, Protein 7g, Fat 7g, Carbs 18g, Fibre 4g
- 80g Lupin Flakes
- 70g Polenta
- 15g Almond meal
- 2 Eggs
- 40g Olive oil (oil of choice)
- 30ml Honey or Syrup of choice
- 1 ½ tsp Stevia
- 1 tsp Baking powder
- ¼ tsp Bicarbonate of soda
- 5ml Vanilla extract
- Zest One lemon
- 1tin, 820g Pears in natural juice
- 30ml Honey or Syrup of choice for drizzling
- Handful Slivered almonds – garnish(optional)
Preheat oven to 160°C (fan-forced), 170°C Convection. Grease and line a loaf tin with baking paper.
Drain the pears, putting aside 1 tbsp of pear juice. Slice half of the pears neatly into thin segments. Roughly mash the other half into a pulp and add the 1 tbsp of pear juice.
Blend all the dry ingredients as well as the lemon zest.
Whisk the eggs, vanilla, and honey for 5 minutes with electric beaters until thick and frothy.
Pour oil into the egg mix very slowly in a steady stream while beating on a medium setting with the mixer.
Fold the pear pulp gently into the egg mix, then add the dry mix and fold very gently.
Pour half the batter into the lined loaf pan, then layer with the pear slices (saving a few for the top), then pour the rest of the batter on top of the pear slices. Arrange a few slices of pear on top and a garnish with a few slivered almonds.
Bake for approximately 35-40 minutes until a skewer comes out clean. You may need to cover with aluminium foil for the last 10 minutes to avoid burning the top.