Preheat the oven to 180C.
In a pan on medium heat, place the oil and pears and cook until colour has started to appear on the pears. Add the spice mix and cook for an extra 30 seconds. Remove from the heat and let sit.
For the cake mixture – mix together the plain flour, baking powder, bicarb soda, caster sugar.
In a separate bowl, mix the soy milk, oil, vinegar.
Combine the wet into the dry and mix together. Add in three-quarters of the cooked spiced pears.
Pour the cake mix into either a 9-inch cake tin that has been buttered and lined with baking paper, or into a lined rectangular tin.
With the remaining spiced pears, set them on top of the cake – and feel free to add some fresh chopped pears chopped for a little contrast.
Cook for 25 minutes.
Lasts for a week – if you can save them that long!
0 servings