Nanna's Cake

My mum is really great about cooking for us when we go there and always making sure she has snacks or something for the kids. This is a cake she has made on several occasions. It is nice for afternoon tea and lovely for dessert. Last night she made a rice milk custard to pour over it too. Everyone likes it except for my daughter who is quite the fuss pot.

She adapted it from some recipe she had cut out of a magazine ages ago. The original recipe was for a Pineapple Streusel Cake, but it now contains pears.

One thing I like to try to do with this blog is have recipes that are good for Failsafe beginners or for people wanting to cook something for failsafe guests. So I try to have some things that don't require a large quantity of strange ingredients and things that will only be used once and the go bad in the pantry. This cake fits that bill very well.

Photos were taken on my phone, so please excuse the quality

Pear Streusel Cake
Ingredients

• 2/3 cup gluten free flour blend (like Orgran)
• 1 1/4 tsp baking powder (or use self raising flour)
• 100g nuttelex
• 1/3 cup caster sugar
• 2 eggs lightly beaten
• 5 tinned pear halves, chopped small and lightly crushed with a fork.

Struesel Topping

• 30g nuttelex
• 1/3 cup gluten free flour
• 1/4 cup caster sugar

Method 

1.  Preheat oven to 170˚C
2.  Lightly grease a 20cm round cake tin and line the base with baking paper
3. Beat flour, baking powder, nuttelex, sugar and eggs in a bowl with electric mixer until well combined.
4. Stir in pears
5. Spoon into tin
6. Make the streusel topping by rubbing the nuttelex into the flour until it resembles bread crumbs, then mix in the sugar.
7. Sprinkle the topping over the cake.
8. Bake for about 50 mins or until cooked when tested with a skewer.

Serve warm with custard or cold on it's own.

Leftovers also make a nice lunch box treat