Sunday, 15 May 2016

Pear & Pistachio Cake [VEGAN].

Here's a recipe for a yummy, vegan friendly pear and pistachio cake. Come join the yum train and find out more!


I've said it before and I'll say it again, I love cake. All kinds of cake. Except from maybe fruit cake. But there's always exceptions to the rule isn't there? A few weeks ago I cobbled together this delicious, vegan pear cake with pistachio icing. It was a bit of an experiment but oh boy did it work out. So today I thought I'd share the recipe so that you can join the yum train with me.

The cake is wonderfully moist due to the pureed pear, although it doesn't make it taste too pear-y, it's just enough. This recipe gave me enough to make one decent sized cake along with 6 yummy cupcakes (I was worried my cake tins were too small/shallow, but the cake turned out the perfect size!) Obviously if you have deeper cake tins then just whack the lot in, it's no biggie!

To create the perfect pistachio green hue in the icing I actually used a teaspoon of pumpkin seed butter in place of food colouring. It worked brilliantly, I'm really pleased with how the icing turned out - again the flavour isn't too overpowering!

Here's a recipe for a yummy, vegan friendly pear and pistachio cake. Come join the yum train and find out more!

PEAR AND PISTACHIO CAKE

WHAT YOU'LL NEED:

CAKE:
♥ 400g self raising flour
♥ 240g caster sugar
♥ 2 tsp baking powder
♥ 1 whole tinned pear, pureed in the food processor - I found this to be about 80ml
♥ 360ml dairy free milk (almond, soy, rice etc)
♥ 120ml flavourless oil (rapeseed, vegetable etc)
♥ 1tbsp vanilla extract
♥ sliced pear for decoration

ICING:
(makes enough to ice the middle of two cakes or the whole of one cake)
♥ 75g dairy free margarine (e.g. vitalite)
♥ 75g vegetable shortening (e.g. trex)
♥ 2 large handfuls shelled pistachios, blended until fine
♥ 1tsp pumpkin seed butter (I used Indigo Herbs)
♥ 750g icing sugar
♥ 50ml (approx) dairy free milk (as above)

My General Life - Pear & Pistachio Cake Vegan

WHAT TO DO:

♥ Grease the cake tins (mine were 8" diameter and about 1" deep) and preheat the over to 180°C
♥ Mix together the dry ingredients (flour, sugar & baking powder) in a large bowl
♥ Add in the pureed pear, milk, oil and vanilla, stirring until just combined.
♥ Spoon the mixture into the greased tins (and extra cupcake tins if like me you only have small cake tins) and add the decorative pear slices - I arranged mine in a pretty circle.
♥ Bang the tins on your work surface to pop any bubbles and place in the oven for 18-20 minutes (although always double check it's cooked with a skewer!)
♥ Allow to cool for 10 minutes when cooked before turning out to cool further.
♥ While cooling start your icing - with an electric mixer beat together the margarine, shortening and pumpkin seed butter until it softens up.
♥ Add half the icing sugar and mix in slowly until combined (covering the bowl with a towel helps prevent an icing sugar cloud)
♥ Add the remainder of the icing sugar along with a splash of the milk and the blended pistachio and mix again until combined. If the mixture is too firm once combined continue adding a small amount of milk at a time until you reach your desired consistency.
♥ One the cake has cooled sufficiently, ice away and ENJOY!

My General Life - Pear & Pistachio Cake Vegan

Let's start a conversation:
And there we have it peoples, in all it's yummy, vegan glory! Please do let me know if you try it, I love to hear when people make my recipes! What you're favourite flavour of cake? Please share your thoughts either in the comments below, or drop me a tweet @_hellojordan



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Jordan xx