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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgPlease note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180ºC, gas mark 4. Grease and line a 20cm square cake tin with baking parchment. Peel, halve and core the pears. Put half in a food processor with the butter and dates; whizz until smooth. Add the eggs, vanilla, flour, cinnamon, baking powder and ground almonds, then pulse until the mixture just comes together. Grate the remaining pears and roughly chop 100g toasted pecans, then stir both into the batter.
Spoon the batter into the lined cake tin and put in the middle of the oven. Bake for 50-55 minutes until golden, springy to the touch and a skewer inserted into the middle comes out clean. Cover with foil after 30 minutes if the cake browns too fast. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Once the cake is cool, beat together the soft cheese and date nectar (or maple syrup). Spread over the cake using a palette knife. Decorate with the remaining 50g toasted pecans and drizzle over some extra nectar or syrup, if liked, then cut into 16 squares to serve.
Typical values per serving when made using specific products in recipe
Energy | 1,643kJ/ 396kcals |
---|---|
Fat | 30g |
Saturated Fat | 12g |
Carbohydrates | 23g |
Sugars | 16g |
Fibre | 4.1g |
Protein | 7.1g |
Salt | 0.6g |
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£2.50Price per unit
62.5p each0 added
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