upside down pear, ginger, prune & port cake recipe | Jessica Cox

Ingredients

• 1 large pear, core removed and quartered
• 1/3 cup macadamia nut oil (or melted coconut oil)
• 1/2 cup black strap molasses (unsulphured if sulphur sensitive)
• 1 cup plant based milk
• 1 cup golden syrup
• 1/4 cup honey
• 2 eggs, beaten
• 1 cup buckwheat flour (or gluten free flour or spelt if tolerable)
• 1/2 teaspoon bicarbonate soda
• 1 teaspoon baking powder
• 3 teaspoons dried ginger powder
• 1 teaspoon nutmeg powder
• 1 teaspoon cinnamon
• *1/2 cup chopped prunes soaked in port, pips removed