Blueberry & Pear Cake

This is another diabetic recipe from the Diabetes cookbook (DK books in association with Diabetes Australia). I was requested to post by fellow Aussie Zaarite.

• Ready In: 1 hr 45 mins
• Serves: 10
• Yields: 1 cake

Ingredients

• 150  g self raising flour
• 2  teaspoons baking powder
• 75  g margarine
• 60  g  ground almonds
• 2  eggs
• 1  orange, juice and zest of, grated
• 3  drops  almond essence
• 2  pears, peeled, cored, and chopped
•  blueberries
• 1  tablespoon demerara sugar

Directions

1. Preheat oven to 200°C/400°F/Gas 6.
2. Lightly grease a deep 20cm (*in) cake tin and line it with baking parchment.
3. Put the flour, baking powder, margarine, almonds, eggs, orange zest & juice and almond essence in a large bowl and beat them together thoroughly.
4. Fold the pears and blueberries into the mixture. Spoon it into the prepared cake tin and sprinkle with the demarara sugar. Bake for 45-60 minutes or until firm to the touch.
5. Cool the cake in the tin on a wire rack. Stored in an airtight container, it will keep for up to a week.