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Burnt butter, poached pear and macadamia cake

A perfect winter warmer to keep your sweet side satisfied. Pears are the fruit of the season and this sponge can be served warm or cold. Add an extra spoon of natural yoghurt for a zingy finish to cut through that caramelised honey and macadamia bite.

Makes: 8-10 serves

Prep Time: 30 minutes 

Total Time: 65-75 minutes


422g Eggs (shells not included)

422g butter

422g  whole-meal plain flour or almond meal

1x vanilla bean or 2 drops essence

200g coconut sugar

6x pears

100g macadamia

122g honey

1 juice of an orange

1 juice of a lemon


Peel and half all pears, then place into a saucepan and just cover with water.

Add vanilla bean or a few drops of vanilla essence and the juice of both the orange and the lemon.

bring to a simmer and cook until just soft. remove from liquid and allow to cool on a large plate. 

Place butter in pan and bring to a boil, simmer away until the butter starts to brown, remove from heat and place in a bowl to cool.

Crack all eggs into a large mixing bowl and lightly whisk.

then slowly sift flour and sugar into the whisked eggs.

Add your vanilla and begin to fold the mixture until all combined.

Heat up honey and then add to butter and allow to cool also.

Once cool add to the mixture and fold. being careful not to over mix .

Toast the macadamia nuts at 150 degrees for 10 minutes until golden brown then crush in a blender or with the bottom of a pan. 

Greece or line the desired cake tin or dish and pour your cake mixture into the tin.

place pears in an arrangement on top, then sprinkle the nuts on top. 

Bake at 180 degrees for 25-30 minutes, checking with a skewer as you bring it out. 

Allow to cool then serve with natural yogurt. 

Special Notes: The pears and macadamia can be substituted for any nut and fruit of your choosing.


Chef Eilish x

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