Pear & Ginger Frangipane Cake

This soft and moist Pear & Ginger Frangipane Cake suits many side-effects and can be adapted for others. The whole family will enjoy this one.

Alyx

Suitable to eat when you have these side-effects:

Suitable to eat when you have these side-effects:

Serves: 10

Prep & cook time: 1 hour

1

Ingredients:

  • ⅓ cup (100g) unsalted butter, melted
  • 1 cup (100g) plain flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground ginger
  • 1 cup (100g) ground almonds/almond meal
  • ½ cup coconut sugar
  • 4 pears*, peeled, cored & chopped
  • 3 eggs, beaten
  • ½ cup (75g) stem ginger*

* You can substitute frozen peaches or other fruits for the pears. Use about 500g.
* Substitute uncrystallised ginger chopped if you cannot find stem ginger.

Method

  • Preheat an oven to 180ºC (355ºF) or 170ºC for a fan-forced oven. Grease a 23cm x 5cm spring-form cake tin.
  • In a large bowl, add the flour, baking powder, ground ginger, coconut sugar and ground almonds.
  • To the bowl of dry ingredients, add the melted butter, beaten eggs, pear and stem ginger. Stir to combine well.
  • Pour the cake batter into the greased cake tin and transfer to the oven. Bake for 40 minutes. The cake should be set and golden brown.
  • Remove the cake from the oven and allow to cool in the tin for 5 minutes. Remove from the tin and cool on a wire rack. Cut and serve.

For difficulty swallowing: puree the pears and stem ginger to avoid chunks.
For metallic taste: Use silicone or wood utensils. Use a ceramic or plastic bowls.
For dry mouth & throat: Serve with a good dollop of coconut or plain Greek yoghurt to add moisture.


Breakfasts

Vege & Vegan

Mains

Soups

Desserts

High
Protein

Snacks & Treats

Drinks & Smoothies

Suitable to eat when you have
these side-effects:

Serves: 4
Prep & cook time: 1 hour

  •  ⅓ cup (100g) unsalted butter, melted 
  • 1 cup (100g) plain flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground ginger
  • 1 cup (100g) ground almonds/almond meal
  • ½ cup coconut sugar
  • 4 pears*, peeled, cored & chopped
  • 3 eggs, beaten
  • ½ cup (75g) stem ginger*

* You can substitute frozen peaches or other fruits for the pears. Use about 500g.
* Substitute uncrystallised ginger chopped if you cannot find stem ginger.

  • Preheat an oven to 180ºC (355ºF) or 170ºC for a fan-forced oven. Grease a 23cm x 5cm spring-form cake tin.
  • In a large bowl, add the flour, baking powder, ground ginger, coconut sugar and ground almonds.
  • To the bowl of dry ingredients, add the melted butter, beaten eggs, pear and stem ginger. Stir to combine well.
  • Pour the cake batter into the greased cake tin and transfer to the oven. Bake for 40 minutes. The cake should be set and golden brown.
  • Remove the cake from the oven and allow to cool in the tin for 5 minutes. Remove from the tin and cool on a wire rack. Cut and serve.

For difficulty swallowing: puree the pears and stem ginger to avoid chunks.
For metallic taste: Use silicone or wood utensils. Use a ceramic or plastic bowls.
For dry mouth & throat: Serve with a good dollop of coconut or plain Greek yoghurt to add moisture.

Serves: 4

Prep & cook time: 1 hour

  •  ⅓ cup (100g) unsalted butter, melted 
  • 1 cup (100g) plain flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground ginger
  • 1 cup (100g) ground almonds/almond meal
  • ½ cup coconut sugar
  • 4 pears*, peeled, cored & chopped
  • 3 eggs, beaten
  • ½ cup (75g) stem ginger*


* You can substitute frozen peaches or other fruits for the pears. Use about 500g.
* Substitute uncrystallised ginger chopped if you cannot find stem ginger.

For difficulty swallowing: puree the pears and stem ginger to avoid chunks.
For metallic taste: Use silicone or wood utensils. Use a ceramic or plastic bowls.
For dry mouth & throat: Serve with a good dollop of coconut or plain Greek yoghurt to add moisture.

  • Preheat an oven to 180ºC (355ºF) or 170ºC for a fan-forced oven. Grease a 23cm x 5cm spring-form cake tin.
  • In a large bowl, add the flour, baking powder, ground ginger, coconut sugar and ground almonds.
  • To the bowl of dry ingredients, add the melted butter, beaten eggs, pear and stem ginger. Stir to combine well.
  • Pour the cake batter into the greased cake tin and transfer to the oven. Bake for 40 minutes. The cake should be set and golden brown.
  • Remove the cake from the oven and allow to cool in the tin for 5 minutes. Remove from the tin and cool on a wire rack. Cut and serve.

Method

  • Place all the teriyaki sauce ingredients into a bowl and stir until the sugar has dissolved.
  • Place the salmon in the same bowl and and turn to thoroughly coat. Cover and place in the fridge to marinate no less than 20 minutes and no more than 2 hours.
  • Place a non-stick frying pan over a medium heat and add the salmon fillets skin side down. Keep the remaining marinade in the bowl. Cook for a few minutes and then add the remaining marinade over the fish. 
  • Turn the salmon and continue cooking until done to your liking. Brush the salmon with the marinade in the pan throughout the cooking process.
  • Serve on homemade fried rice.

Homemade Fried Rice

  • Cook rice according to packet instructions. 
  • In a non-stick pan, heat the sesame oil and add the remaining ingredients. Cook stirring until the vegetables have softened. Add the rice and stir to combine.

Breakfasts

Vege & Vegan

Mains

Desserts

Soups

High Protein

Snacks & Treats

Drinks & Smoothies

Breakfasts

Vege & Vegan

Mains

Drinks & Smoothies

Soups

High Protein

Snacks & Treats

Desserts