THE DAIRY KITCHEN
Warm Turmeric and Pear Bake with Honey Custard
By THE DAIRY KITCHEN
Serves
6
Difficulty
Medium
Preparation
20 MINS
Cooking
45 MINS
This bake is halfway between a pudding and a cake, it's moist, light and absolutely magic slathered in honey custard! On a side note, it's also refined sugar and gluten free with the subtle flavour and beneficial properties of turmeric all topped with a protein and nutrient packed milky honey custard!
Ingredients
Bake
4 eggs, separated1/3 cup (75g) coconut sugar (or brown sugar)
1/3 cup (115g) honey
1 teaspoon vanilla extract
1 teaspoon ground turmeric
1 1/3 cups (120g) almond meal
2/3 cup (50g) desiccated coconut
¼ cup (50g) rice flour
2 brown pears
Honey Custard
1 cup (250ml) milk2 eggs, lightly beaten
1 tablespoon honey
dash of vanilla extract
Handy Tips
If desired custard can be made over a double boiler (heatproof bowl over a saucepan of simmering water, just don't let the base of bowl to touch the water).
Brown sugar may be substituted for coconut sugar.
Method
- Preheat oven to 160°C (140°C fan forced). Grease and line a 30 x 20cm lamington pan or baking dish with baking paper. Using electric beaters, beat egg yolks, sugar, honey and vanilla in a bowl for 5 minutes or until thick and light in colour. Set aside.
- Thinly slice the pears, lengthways (don't worry about removing the peel or core) and set aside the most attractive pieces for the top of the bake.
- Combine the almond meal, turmeric, coconut and rice flour in a bowl. In a separate bowl, beat egg whites until firm peaks form.
- Using a large metal spoon fold half of the almond mixture and egg white into yolk mixture until just combined. Repeat to finish ingredients. Spoon half the batter into pan. Top with half of the pear slices in an even layer. Top with remaining mixture and finish with a layer of decorative pear slices. Cook for 45-50 minutes or until golden brown and cooked through.
- For Honey Custard, whisk together the milk, eggs, honey and vanilla in a microwave safe bowl or jug. Microwave on 50% power for 3-5 minutes, stirring every 30 seconds, or until custard is thick and coats the back of the spoon. Spoon over warm or cool cake to serve.
