Top Tips:
To make the cake vegan use dairy-free margarine, replace the eggs with pureed pears (this works with other fruit too, such as bananas, apples or apricots), increase the flour slightly and add an extra dash of baking powder.
101
101
Serves:
56
g
margarine
50
g
sugar
1
egg(s)
1
tsp
vanilla extract
56
g
flour
0.75
tsp
baking powder
0.5
tsp
ginger powder
1
pear(s)
Recipe submitted by: Paul, FoodCycle Cambridge volunteer
Equipment needed: Oven, mixing bowl & cake tin
Preheat your oven to 180°C fan/200°C non fan/gas mark 4.
Peel and thinly slice the pears.
Cream sugar and margarine, then beat in eggs and vanilla extract.
In a separate bowl combine flour, baking powder and ginger powder, then combine with the wet mix to form the cake batter.
Spread batter in a cake tin lined with baking parchment. Top with the sliced pears and sprinkle on some extra sugar.
Bake for 20 – 25 minutes, or until a knife inserted into the cake comes out clean.
To make the cake vegan use dairy-free margarine, replace the eggs with pureed pears (this works with other fruit too, such as bananas, apples or apricots), increase the flour slightly and add an extra dash of baking powder.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook