Cinnamon and pear tea cake
Reduced fat oil spread
Granulated stevia sweetener
⅓ cup(s), (75g)
Vanilla bean extract, alcohol free
White self-raising flour
1 cup(s), (150g), sifted
⅓ cup(s), (80ml)
1 medium, thinly sliced (see tip)
- Preheat oven to 160°C. Lightly spray a 20 cm round springform tin with oil. Line base with baking paper. Reserve 2 teaspoons spread and 2 teaspoons stevia.
- Using electric beaters, beat remaining spread and stevia with egg, vanilla extract and half the cinnamon in a bowl until combined. Stir in half the flour, then milk. Stir in remaining flour until combined. Spoon mixture into prepared tin. Using a spatula, smooth the surface. Arrange pear slices on top in a circular pattern.
- Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Set cake aside in tin to cool for 5 minutes, then remove side of tin and transfer cake to a wire rack.
- Place reserved spread in a small microwave-safe dish. Microwave on High (100%) for 5–10 seconds or until melted. Combine remaining cinnamon and reserved stevia in a small bowl. Brush hot cake with melted spread. Sprinkle with cinnamon mixture. Serve warm or at room temperature.