Ingredients
- 2 cups almond meal.
- 1/2 cup buckwheat flour (or regular plain flour if you prefer).
- 1 teaspoon baking powder.
- 1/2 teaspoon sea salt.
- 1 teaspoon vanilla powder.
- 2 eggs.
- 1/4 cup milk.
- 125g unsalted butter, melted.
- 1 tablespoon rice malt syrup.
- 1 medium pear, one half cut into chunks, the other half cut into thin wedges.
- 1-2 teaspoon dried lavender buds (depending on how much you like lavender).
Directions
- 1. Line a 4.5 litre slow-cooker insert with baking paper so that it reaches quite high up the side of the pot.
2. In a large bowl, combine the almond meal, buckwheat flour, baking powder, salt and vanilla powder. Stir well.
3. In a separate small bowl, add in the eggs, milk, melted butter and rice malt syrup. Whisk with a fork until combined. Pour into the dry ingredients and fold through until you form a smooth batter.
4. Add in pear chunks and lavender and stir through. Place mixture into the slow-cooker insert and smooth out the top. Place pear wedges all over the top of the cake and push into the batter.
5. Cover and cook on low for 4 hours or high for 2. Check the cake by inserting a toothpick into the centre - it should come out clean. If not, continue cooking on high with the lid off.
Note
Don’t want to bother with the novelty of the slow cooker? Cook as you would a normal cake in the oven at 180ºC / 350ºF / Gas Mark 4 for 35 minutes until a skewer inserted comes out clean.
A note on sweetness: This cake contains less than half a teaspoon of added sweetener per serve. If you’re new to quitting the white stuff, you may like to add an extra ½ cup of chopped pear into the mix to sweeten it up a little more. If you do this, add two teaspoons of chia seeds to soak up the extra moisture.
If you’ve never used your slow cooker to make dessert, we urge you to try this one! Slow cooking a cake leaves it super moist in the middle with a crispy edge.
Ingredients
- 2 cups almond meal.
- 1/2 cup buckwheat flour (or regular plain flour if you prefer).
- 1 teaspoon baking powder.
- 1/2 teaspoon sea salt.
- 1 teaspoon vanilla powder.
- 2 eggs.
- 1/4 cup milk.
- 125g unsalted butter, melted.
- 1 tablespoon rice malt syrup.
- 1 medium pear, one half cut into chunks, the other half cut into thin wedges.
- 1-2 teaspoon dried lavender buds (depending on how much you like lavender).
Directions
- 1. Line a 4.5 litre slow-cooker insert with baking paper so that it reaches quite high up the side of the pot.
2. In a large bowl, combine the almond meal, buckwheat flour, baking powder, salt and vanilla powder. Stir well.
3. In a separate small bowl, add in the eggs, milk, melted butter and rice malt syrup. Whisk with a fork until combined. Pour into the dry ingredients and fold through until you form a smooth batter.
4. Add in pear chunks and lavender and stir through. Place mixture into the slow-cooker insert and smooth out the top. Place pear wedges all over the top of the cake and push into the batter.
5. Cover and cook on low for 4 hours or high for 2. Check the cake by inserting a toothpick into the centre - it should come out clean. If not, continue cooking on high with the lid off.
Note
Don’t want to bother with the novelty of the slow cooker? Cook as you would a normal cake in the oven at 180ºC / 350ºF / Gas Mark 4 for 35 minutes until a skewer inserted comes out clean.
A note on sweetness: This cake contains less than half a teaspoon of added sweetener per serve. If you’re new to quitting the white stuff, you may like to add an extra ½ cup of chopped pear into the mix to sweeten it up a little more. If you do this, add two teaspoons of chia seeds to soak up the extra moisture.