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5 from 3 votes

Pear and Nut Bundt Cake with Cardamom

Cook Time25 minutes
Rest Time55 minutes
Total Time1 hour 20 minutes
Servings: 1 people

Ingredients

  • 3 Pc. Eggs
  • 75 g Raw cane sugar
  • 100 ml Oil suitable for baking
  • 220 g Wholemeal spelt flour
  • 1 tsp Cinnamon
  • 3 tsp Tartar baking powder
  • 0,5 tsp Ground cardamom
  • 1 pinch Salt
  • 30 ml Plant milk
  • 1 tbsp Rum
  • 200 g Diced pears
  • 50 g Walnuts

Instructions

  • Beat eggs, sugar and oil until frothy. Add flour, baking powder, salt, cinnamon and cardamom and rum and stir in briefly. Stir in vegetable milk depending on the consistency of the dough. It should be between 30 and 50 ml.
  • Chop walnuts and peel and dice pears and fold in last. Put the dough in a small Gugelhupf tin that has been greased and dusted with flour and cook in the preheated oven at 180 degrees top / bottom heat for approx. Bake for 45-55 minutes.
  • Then let it cool in the mold and then turn it out. Dust with powdered sugar or cover with a chocolate icing, if you like.

Nutrition

Serving: 100g | Calories: 446kcal | Carbohydrates: 50.8g | Protein: 5.3g | Fat: 20.9g