Apologies for the slight hiatus in the blog the last couple of weeks: since I went a little overboard with a few recipes I found my self so inundated with sugary goodness that even I had to stop! However I am back this week with another of my ‘healthy’ bakes, and it was surprisingly a lot nicer than I even expected it to be! (I’m great at selling this, aren’t !?).
Last time I went on a ‘healthy’ baking phase was when I did the Tough Mudder last year, and this was largely sparked by the desire to make lugging my fat ass around the course marginally easier. This time it is inspired by something more fun, and yet something far less fun. This time am I going on a beach holiday in a couple of weeks (yay!), but my intentions of going to different gym classes and sweating it out at the climbing wall have all been completely scuppered by a pulled calf muscle (in case you haven’t already heard). Hence the need for ‘healthy’ baking, as I have to avoid the beached whale look somehow.
This time I have tried a ‘healthy’ pear and almond loaf cake, a recipe which I adapted from Honestly Healthy, and if I had been slightly less slapdash in my approach it would have turned out even better than it did. Firstly I made a slight oversight in the amount of ground almonds I had, meaning that the attempt to remove all added sugar and flour was at least half ruined. My attempts to replace half the butter with pear sauce was also scuppered when I added too much, and this resulted in even more flour.
Even though, in spite of these things, the cake was still pretty good, I have posted the recipe below as I intended it to be, so if you do give it a shot then let me know; hopefully you’ll be met with slightly more success! Either way I hope you enjoy!
‘Healthy’ Pear and Almond Loaf
- 1 small tin of pear halves
- Demerara sugar (optional)
- 4 eggs
- 60g honey
- 100g butter
- 250g ground almonds, plus a handful of flaked almonds for decoration
- 1 tsp baking powder
- 1 whole pear (optional)
- Preheat your oven to 180C/ 160C Fan.
- Chop the tinned pears into smaller pieces and place in a small saucepan with some of the juice. If you are using it add the sugar and simmer until all the sugar is dissolved and the pears have softened. Blitz with a stick blender and leave to cool.
- Meanwhile mix the ground almonds and the butter together with 100g of the pear sauce.
- Whisk the eggs and honey in a separate bowl, and then add gradually to the ground almond mix.
- Once the mixture forms a cake like batter, pour it into a greased and lined loaf tin. Peel the pear and slice in half length ways to remove the core. Arrange each half on top of the loaf with the core side facing down, and sprinkle with the flaked almonds.
- Bake for around 25-30 minutes, until the loaf if golden. Leave to cool before serving. (If you want to you can make a simple water icing at this point using some of the pear juice just for a bit of extra sweetness/ naughtiness and decoration).