Country pear cake

It’s fresh pear season in late summer - in Australia. Bartlett (Williams) pears in the shops may look hard and green but they ripen much more quickly than usual. This deliciously moist pear cake, like carrot cake, can be decorated with citric flavoured icing or cream cheese based frosting. It is dairy-free (unless you frost with cream cheese!).

3 cups peeled and finely diced ripe Bartlett (Williams) pears
½ cup raw cashews, chopped (optional)
3 eggs
½ cup canola or rice bran oil
2 cups self-raising flour (or self-raising gluten-free flour)
1 tsp sodium bicarbonate (2 tsp if glutenfree)
1 cup sugar

Pre-heat oven to 180°C. Grease a square 20 cm tin. Prepare pears and cashews. Beat eggs until thick and beat in oil. Sift dry ingredients together and combine with oil and eggs to a stiff dough. Thoroughly fold in remaining ingredients. Bake 60 minutes, 10 minutes longer for gluten-free.

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