Ingredients
- 3⁄4 cup almond or soy milk
- 1 tsp apple cider vinegar
- 1 cup plain flour
- 3⁄4 cup finely ground almonds or almond flour
- 1 tsp baking powder
- 1⁄2 tsp salt
- 1⁄2 cup sugar
- 1⁄2 cup tahini
- 1⁄4 cup olive oil
- 1 vanilla bean, seeds scraped, or 1 tsp vanilla extract
- 2 ripe pears, peeled and cut into wedges
- 1⁄2 cup sliced almonds, toasted, to serve
- Icing sugar, to serve
- 1 tbsp black sesame seeds, to serve (optional)
Cooking time: 1 hour 30 minutes
Recipe serves: 6
Complexity level: Medium
Method
Preheat the Electrolux Steam oven to 175°C using the Electrolux Steam function then grease and line a 20cm cake tin.
Combine the milk and vinegar and set aside. In a bowl, sift the flours, baking powder and salt.
Combine the sugar, tahini, oil, vanilla and milk mixture, whisking well to ensure the tahini is well incorporated in another bowl.
Make a well in the flours and pour in the wet ingredients. Fold to combine, being careful not to over mix.
Pour batter into prepared tin and carefully place pear slices over the top (some will sink in, which is fine).
Bake for 20 mins, then sprinkle over half the almonds and quickly return to oven. Bake for another 30-35 mins until golden and a skewer inserted in the middle comes out clean.
Let cool in the tin for 20 mins then remove from the tin and scatter over remaining almonds, dust with icing sugar and sprinkle over sesame seeds if using.
