Sweet succulent pear and smoky minty lavender with a touch of lemon juice baked into a soft pillow sponge cake; Pear and Lavender Cake.
Indulge in some notoriety. And, shimmer in your sequin number.
What other pairings with Pear do you love?
This dish will burst your bubble, that vegan food can’t taste this good.
- When you’ve got Aunt Betty visiting and a cake that will dazzle her as she visits your abode
- When you’ve freshly foraged lavender flowers at your local park and you’re curious about how best to use
- When your kiddies have their friends over for playtime and a nice wee cake to go with some milk, you’re serving is what you’re after
Pear and Lavender Cake was inspired when foraging lavender blossoms and being tempted to try them with some juicy pears.
Lavender blooms in June and July – though, depending on the type, it could be later. They’re a small perennial shrub and are distinctive with their purple flowers and minty smell. They’re used in aromatherapy to relieve anxiety and insomnia.
This Cake is vegan and gluten-free.
What equipment to use
For this recipe, I suggest:
High speed blender
Pestle and mortar
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 3 pears, pealed
- 50g unrefined cane sugar
- 25ml water
- 150g millet
- 100g quinoa
- 50g polenta
- 130g unrefined cane sugar
- 40g oats
- 35g flaxseeds
- 40g tapioca flour
- 1tsp baking soda
- 1tbs lavender flowers
- Pinch of salt
- 2 pears, chopped
- 130ml olive oil
- 200ml filtered water
- 1tsp vanilla extract
- ½ lemon juice
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- In a high-speed blender, grind the millet granules, quinoa, oats, unrefined cane sugar and flaxseeds. Place in a large mixing bowl with the tapioca, baking soda and salt. Use a spatula to combine.
- Use a pestle and mortar to press the lavender flowers and add to the dry mixture.
- Combine in the filtered water.
- Finally, add in the oil and vanilla extract.
- Fold in two chopped pears.
- Dish into the cake tin.
- Create the topping by dissolving the sugar and water to create a syrup. Brush the pears in the sugar syrup. Lay on top of the cake.
- Bake in the oven for about 35 minutes until the crust turns into a light golden colour; with the first 20 minutes under cover of aluminium foil. Insert a skewer to test if it comes out clear to see if it is baked.
- Remove from heat and set to one side until cool.