How about expanding your cake horizons? Here in Germany, sunken apple cake is a classic treat for the afternoon. The fruit slices make their indentations into the cake, becoming part of it rather than a layer on top of it. Try your hand at it with whole poached pears! Topped with our Hazelnut Protein Cream, it’s the perfect treat after that late-afternoon nature walk in the golden autumn light.
Ingredients:200 ml apple cider, 1 stick cinnamon, 6 cloves, 3 pears, peeledFirst, make the poached pears. Put the cider, cinnamon stick, and cloves into a pot and bring to a fast simmer. Add the pears to the pot and reduce the heat. Simmer the pears until they are soft all the way through.
Remove the pears from the pot and place on a paper towel to absorb the extra liquid.
Preheat the oven to 180° C.
Ingredients:200 g spelt flour, 120 g stevia, 100 g walnuts, 2 tsp baking powder, 1 tsp cinnamon, 1 tsp Flavour Kick Hazelnut, saltPut all the dry ingredients into a mixing bowl and mix well.
Ingredients:50 ml Coconut oil, 200 ml oat milkAdd the coconut oil and the oat milk. Mix everything to form a smooth batter.
Line a cake pan with parchment paper or grease with coconut oil. Pour the batter into the prepared cake pan.
Ingredients:1 tbsp Protein Cream HazelnutSpread the Protein Cream over the batter. Then carefully press each poached pear into the batter with its stem pointing upward.
Bake the cake at 180°C for 30-35 minutes.
Our Tip: Moist nut cake with pears and salted caramelNot in the mood for chocolate? Top your nut cake with our Salted Caramel Protein Cream instead.
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