Pear, blackberry and coconut cake from Flavour: Eat What You Love (page 120) by Ruby Tandoh

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute demerara sugar for nibbed sugar.

  • TrishaCP on October 08, 2018

    This has lovely flavors. In particular, I really liked the pear and coconut combination. I baked about 20 minutes longer than specified since I was suspicious as to whether the middle was cooked through, and with all of the fruit, I didn't think it would be dry. (It wasn't.) I didn't think the nibbed sugar on top was necessary- I used it but the texture blended into the cake (from the juice from the fruit).

  • Lepa on July 19, 2017

    This was delicious. The batter was very thick and dry. I had a hard time spreading it, or folding the fruit in. I was tempted to add some milk but I ended up adding some melted coconut oil to lubricate the batter. It ended up fine. The texture was good and the taste was lovely. We ate it with fresh whipped cream.

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