PECAN & PEAR SPICED SOUFFLE CAKE

SERVES 10 PREP + COOK 1 HOUR 20 MINS + COOLING

• 2 medium pears (460g), halved lengthways

•

2/3 cup (80g) pecans

• 4 large eggs (50g each)

• ¼ cup (90g) honey

• 1 tsp vanilla bean paste

• ¾ tsp ground nutmeg

• ½ tsp ground cinnamon

• ¼ tsp ground cloves

• 2 tbsp wholemeal plain flour

• 1 tbsp cornflour

• ¼ tsp sea salt flakes

• 40g butter, melted, cooled

•

1/3 cup (95g) natural Greek yoghurt

1 Preheat oven to 180°C/160°C fan. Line an oven tray with baking paper. Grease and line base and side of a 22cm springform cake tin. 2 Place pears, skin-side up, on oven tray. Roast 40 mins. Meanwhile, place pecans on another oven tray. Roast on another oven shelf for the last 5 mins of pear roasting time. Cool.

3 Process ½ cup of the pecans until ground finely. Coarsely chop remaining pecans. Reserve. Cut each pear half into 5 wedges (to make 20 wedges in total). Core if you like.

4 Whisk eggs, honey, vanilla and spices with an electric mixer 10 mins or until ribbons form when beaters are lifted. Sift combined flours and salt over egg mixture. Add ground pecans and butter. Use a large whisk to gently incorporate ingredients.

5 Pour batter into tin. Bake cake on lower oven shelf 20 mins. Cool in tin 5 mins before turning, top-side up, onto a wire rack to cool completely.

6 Cut cake into 10 equal slices. Sprinkle with reserved pecans. Serve one cake slice and two pear wedges per person with a drizzle of yoghurt.

NUTRITIONAL COUNT PER SERVING 750kj (179 cal)

Fat 11.1g total

Sat fat 3.6g

Carbs 15.1g

Protein 4.4g

Fibre 2.5g

Sodium 68mg