If you’ve been following me on my social networks, you will know that my 10 week challenge has been over for a little while now! But despite having lost almost 4% body fat, and about 4-5 kilograms, I have my engagement party next month and so I want to keep myself on track so that I don’t lose sight of the end goal – which is, to look fabulous, of course!
We’re keeping relatively low carb still and counting our macros, because to be perfectly honest our bodies and taste buds have simply become accustomed to it. It’s certainly not a cheap lifestyle, but when the items to make low carb dishes are already in your fridge and pantry, of course you go ahead and make dinner with the same ingredients as it’s less hassle and it has become habit. Essentially that’s the base goal of a 10 week challenge – yes some people do it to drastically lose weight, but what it is meant to do is train you into adopting new habits and practices.
A 10 week challenge will however never get rid of my love of baking. I do sometimes now bake my old recipes and find the finished product too sweet for my new palate- but since I’ve more baked for the soothing nature of the practice (my form of meditation, really), I will divide the finished product into Tupperware boxes for Night Owl and I to take to our respective offices to share.
This easy pear cake is one of those recipes that smells absolutely divine while cooking. I found this recipe on Not Quite Nigella, while I was deliberating over what to do with a trio of Corella pears which were starting to acquire brown spots. It’s a wonderful way to use up old pears or apples, and the addition of wholemeal flour gives it a more rustic mouthfeel. It’s also a one bowl recipe, so that makes it even more wonderful!
You will need:
- 3/4 cup plain wholemeal flour;
- 3/4 cup self-raising flour;
- 3/4 cup caster sugar;
- 1 egg;
- 125g melted butter;
- 1 teaspoon vanilla essence;
- 400g pears or apple, diced;
- 2 teaspoons cinnamon;
- 2 teaspoons icing sugar.
Preheat the oven to 180 degrees Celcius. Grease and line a 20cm/8 inch springform tin with baking paper.
Mix the two flours, sugar, butter, egg and vanilla in a bowl. Press three quarters of the mix into the base of the tin. It will be like a sticky dough, and you can use your fingertips to spread it to the edges of the tin, and use your knuckles to level out the base.
Scatter the diced pear or apple on top. Then place small pieces of the dough in uneven pieces over the top in a pattern so that the pear/apple isn’t entirely covered up.
Sprinkle with cinnamon and bake for 40-50 minutes, until golden. Obviously this is a cake you can’t really test with a skewer (as it’s more like a shortcrust pastry), but believe me – you will be able to smell when it’s done! Sieve the icing sugar on top. Allow to cool completely before slicing as it’s very delicate while warm.