Ingredients
150g unsalted butter, at room temperature
6 plums, seeded, finely sliced
1 cup coconut sugar
3 free-range eggs
¾ cup milk
2 Tbsp dark rum (or milk)
2½ cups oat flour
½ cup self-raising flour
1½ tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
2 dried bay leaves, crumbled
6 ripe pears
¾ cup honey
1 lemon, chopped
1 tsp black peppercorns
Sour cream and toasted pistachios, to serve
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Rub 25g of the butter on base of a lined 22cm cake tin. Arrange plum slices in an overlapping pattern. Set aside.
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Beat remaining butter with sugar until light, then beat in eggs one at a time. If mixture looks curdled, it has split. Add 1-2 tablespoons of flour and beat until mixture comes back together.
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Whisk milk and rum together. Sift flours, baking powder, bicarb, cinnamon and bay together. Fold gently into butter mixture, alternating between each. Peel and grate 2 of the pears, fold in, then spoon onto plums.
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Bake for 35-40 minutes, until a skewer can be inserted and removed cleanly. Cool in tin for 10 minutes, then turn out onto a wire rack. Cool.
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Peel, core and slice remaining pears. Heat half of the honey in a saucepan on high until caramelised. Add lemon and peppercorns, cook for 5 minutes, then add remaining honey and simmer for 1 minute. Strain onto pears and mix well. Serve cake with pears, sour cream and pistachios.