John Myers
Ingredients for 1 servings:
- 80 g coconut oil
- 60 ml milk
- 2 eggs, size M
- 70 g dates (Medjool dates)
- 2 tbsp lemon juice
- 200 g spelt flour type 630
- 140 g hazelnuts, ground
- 1 tsp baking powder
- 1 tsp baking soda
- 800 g pear(s)
- 1 pinch of salt
- 100 g walnuts
Instructions
Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 10 minutes
for a 26cm springform pan
The dates should soak for a few hours before baking. Pit the dates, place them in a bowl, and add enough water to just cover the dates. Drain the water after soaking. Preheat the oven to 180°C (top/bottom heat). Peel the pears, quarter them, and halve them again to create equal-sized, not too thin slices. Drizzle with 1 tablespoon of lemon juice and set aside. Mix together the flour, hazelnuts (I used whole hazelnuts and ground them fresh beforehand for a more aromatic finish), baking soda, baking powder, and salt. Melt the coconut oil. Puree the drained dates with the milk. Add the melted coconut oil and 1 tablespoon of lemon juice and mix. Now add the eggs and the dry ingredients. Mix everything until you have a smooth dough. I used a hand mixer with a dough hook for this. Pour the finished dough into a 26cm springform pan lined with baking paper. Spread the pears evenly on top and press them in lightly. Sprinkle the walnuts on top. Bake in the preheated oven on the middle rack for about 45 minutes.
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