Vegan Upside Down Pear, Raspberry And Hazelnut Cake Recipe

Using stunning seasonal fruits this upside-down pear, raspberry and hazelnut cake is a delicious vegan treat.

The ingredient of Vegan Upside Down Pear Raspberry And Hazelnut Cake Recipe

• 1 pkt mt elephant hazelnut superfood protein ball fusion
• 1 cup 135g gluten free self raising flour
• 3 4 cup 100g hazelnut meal
• 1 2 cup 110g brown sugar
• 2 tsp xanthan epoxy resin
• 2 tsp dried yeast
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 160g plant based spread melted
• 1 cup 250ml almond milk
• 125g raspberries
• 1 4 cup 60ml maple syrup
• 2 small packham pears peeled sliced
• 1 3 cup 45g hazelnuts toasted chopped

The Instruction of vegan upside down pear raspberry and hazelnut cake recipe

• preheat oven to 180u00b0c grease a 12cm x 24cm base measurement loaf pan and line the base and sides afterward baking paper allowing sides to overhang increase protein ball mix flour hazelnut meal sugar xanthan gum yeast baking powder and bicarbonate of soda in a large bowl disconcert development and milk in a jug stir up into flour union until combined fold in two thirds of 85g raspberries
• drizzle 2 tbs maple syrup greater than base of prepared pan arrange pear slices on top of higher than the top sprinkle subsequently 25g hazelnut spoon over the cake take advantage of and smooth the surface bake for 1 hour 10 mins or until a skewer inserted in centre comes out clean set aside in pan for 10 mins to cool in the future transferring to a wire rack to cool completely
• bolster the cake next the remaining 4 tbs maple syrup 40g raspberries and 25g hazelnut

Nutritions of Vegan Upside Down Pear Raspberry And Hazelnut Cake Recipe

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation