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
Kee-moh Snacks
Where possible, we use Australian grown ingredients. We use only the best ingredients and sometimes these are grown overseas. Our commitment is to source from ethical and fair trade producers.
