Pear and Walnut Bundt Cake

This cake takes a bit longer to make but is worth it. The pears and syrup keep the sponge moist and sweeten the cake (if your pears are already quite sweet you can leave out the maple syrup) and the creamy, nutty icing adds even more flavour.

Difficulty

Low

Time

70 min

Author

Kenwood

Ingredients

Servings

10

Makes

1 cake

For the cake batter

5

80

250

400

1

150

2

2

0.25

200 , peeled, cubed 1 cm

50

For the decoration

30

2

1

0.5

, as needed

Utensils

Bundt tin 20 cm (8"), bowl small, KZM35.000GY, KZM35.000RD, KZM35.000GR, K-Beater

Instructions

Step 1

Grease and flour a Bundt tin.

Preheat the oven to 180ºC.

Fit the splashguard, then fit the K-Beater.

Add eggs, sugar, oil, flour, baking powder, 150 g almond milk, maple syrup, ginger and nutmeg into the appliance bowl.

Mix for 2 minutes on speed 1 until combined.

Add pears and 50 g walnuts.

Mix for 30 seconds on speed Min until combined.

Pour the batter into the prepared Bundt tin.

Bake for 55 minutes at 180ºC until golden brown.

Remove from the oven and let cool.

Step 2

Add almond butter, 2 Tbsp almond milk, maple syrup and vanilla extract into a clean bowl and mix until combined.

Drizzle icing on the cake.

Decorate with walnuts.

 

Serve.