Tea Cakes With Cardamom-Pistachio Sugar

1. 1

   Preheat the oven to 350u00b0F/180u00b0C and grease or line either one small cake pan or 4 friand/muffin moulds

2. 2

   Peel the pear. Cut half of it into thin slices. Use a fork to crush the other half in a small bowl.

3. 3

   Beat the egg whites until they are foamy, but not stiff peaks. Put to one side

4. 4

   In a medium bowl, combine the sugar with the almond flour

5. 5

   Add the grapeseed oil and vanilla extract to the mashed pear and combine

6. 6

   Add this mixture to the flour and using a wooden spoon, stir to combine

7. 7

   Add the egg and continue to stir, making sure it is well combined

8. 8

   Pour the batter into moulds/cake pan

9. 9

   Bake for 20 minutes, then add the remaining pear slices and top with extra cardamom and crushed pistachios. Bake for a further 20-30 minutes, until a toothpick inserted into the centre comes out clean. Remove and let cool before unmoulding.

* Per serving · 4 servings · Values may vary.