OUTDOOR AND ACTIVE
Ingredients
CAKE
6 large pears-cut into quarters
100ml brandy/rum
150g ground almonds
50g flour
100g peanut butter
100g coconut butter
100g honey
100g sugar
50g desiccated coconut
4 eggs
5g baking powder
SYRUP
100ml honey
50g sugar
10g grated fresh ginger
1/4 sliced lemon
100ml water
50ml brandy/rum
10g cumin seeds
Preparation
pre-heat the oven to 180oC
simmer all the syrup ingredients for 20 minutes
cut pears into 1/4s place in a 35cm round tin with 100ml of rum/brandy
place in the oven for 15 minutes
place all the other ingredients into a mixing bowl and beat for 2 minutes
spoon the mixture over the pears and bake in the oven for 45 minutes
once out the oven cool for 5 minutes and turn upside down on a cooling wire (the pears should be visible)
immediately pour over the hot cake
allow to cool for one hour