Makes 12 “fairy” size cakes or 6 Muffins
You will need:
3 ripe Pears
2 Eggs (check weight)
Wholemeal Self Raising Flour (equal weight to the eggs) – wholemeal flour gives a slower carbohydrate release which is better for diabetics.
1 tsp baking powder
Margarine or Butter (again equal weight to the eggs)
25g Ground Almonds
Peel and chop the pears into small pieces, place into a pan or microwaveable dish with a little lemon juice and water and cook gently until the fruit has softened enough to mash. (save the peelings and put them on a baking tray in the bottom of the oven while the cake is cooking until they are crisp and you have some pear crisps to enjoy)
Set aside to cool.
In an bowl mix together the flour, eggs and margarine and baking powder.
When all the ingredients are blended together add in the cooled pears and almonds (optional) and mix together.
Divide into 12 lined “fairy” cake cup or 6 muffin cake tin (you could put all the mix into one cake tin if preferred)
Bake in a preheated oven at 170degrees for approximately 15 to 20 minutes (longer if doing single cake).
You could substitute some sweet apples with a teaspoon of cinnamon as an alternative to the Pears and almonds