Raspberry, Pear and Cacao Nib Kamut Cake

Name: Raspberry, Pear and Cacao Nib Kamut Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 serving
Ingredients: 100 g kamut flour; 50 g almond meal; 165 g sugar; ¾ tsp baking powder; ¼ tsp salt; 3 large eggs; 185 g unsalted butter cut into cubes; ⅓ cup cacao nibs; 1 pear; ¾ cup raspberries

User Reviews

4.0

3 reviews

Good

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
8
Calories
393 kcal
Course
Dessert

Raspberry, Pear and Cacao Nib Kamut Cake

Omar Parker

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This Raspberry, Pear and Cacao Nib Kamut Cake recipe uses a mix of Kamut flour and almond meal, along with pear, raspberries and cacao nibs. Its a beautiful cake to serve with a cup of tea or coffee in the afternoon, and its also wonderful toasted slathered with butter.

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Ingredients

Servings

100 g kamut flour ⅔ cup
50 g almond meal ½ cup, almond flour
165 g sugar ¾ cup
¾ tsp baking powder
¼ tsp salt
3 large eggs at room temperature
185 g unsalted butter cut into cubes at room temperature, 6.5 oz
⅓ cup cacao nibs
1 pear peeled, cored, and cubed
¾ cup raspberries

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Instructions

Place a rack in the lower third of the oven and preheat the oven to 180 celsius (350 fahrenheit). Line a 23cm (9 inch) by 9cm (3.5 inch) [amazon_link id="B001TO3CN8" target="_blank" ]loaf pan[/amazon_link] with parchment paper.
Sift the flours, sugar, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment.
Place the eggs in a bowl and whisk to combine. Add the butter and eggs to the flour and mix on a medium speed until just combined. Add the cacao nibs and fold through with a rubber spatula.
Place ⅓ of the mixture into the loaf pan and scatter with ⅓ of the pear and raspberries. Repeat with the remaining mixture. Make sure the raspberries and pears you have scattered on top are pushed into the mixture otherwise they will burn.
Bake for 50 to 60 minutes or until a wooden skewer or toothpick inserted in the center of the cake comes out cleanly. If the cake is browning too quickly, cover with foil. Cool the cake in the pan on a rack for about 10 minutes, then remove loaf from the pan and cool completely on the rack.

Notes

If you don't have Kamut flour you can use regular plain flour instead.

Nutrition Information

Show Details

Calories 393kcal (20%) Carbohydrates 36g (12%) Protein 6g (12%) Fat 26g (40%) Saturated Fat 14g (70%) Cholesterol 111mg (37%) Sodium 262mg (11%) Potassium 174mg (5%) Fiber 3g (12%) Sugar 24g (48%) Vitamin A 665IU (13%) Vitamin C 3.9mg (4%) Calcium 56mg (6%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 393 kcal

% Daily Value*

Calories	393kcal	20%
Carbohydrates	36g	12%
Protein	6g	12%
Fat	26g	40%
Saturated Fat	14g	70%
Cholesterol	111mg	37%
Sodium	262mg	11%
Potassium	174mg	4%
Fiber	3g	12%
Sugar	24g	48%
Vitamin A	665IU	13%
Vitamin C	3.9mg	4%
Calcium	56mg	6%
Iron	1.2mg	7%