Pistachio, Pear and Chocolate Buckwheat Cake

pistachio pear cake 1

My husband Mat is travelling at the moment, and whenever he does, I’m reminded how lucky I am to have a partner in kid-raising, dinner-making, dishes-doing, bill-paying crime. One of my dear friends was a single parent during those first few challenging years, and I still have no idea how she managed. Well actually I suspect the support of a wonderful mum, family and good friends were kind of crucial. That old saying “It takes a village to raise a child” is so relevant, not just for raising children, but just for being a human. Social connection and support is so important – feeling valued and loved,Β sharing experiences, having someone you can reach out to for advice, and just sometimes having a good whinge.

So without my main man this week, I’m left with a bit of a void, but I’m encouraging myself to use the time to focus on those other social connections with the rest of my ‘village’. It’s easy to fall into a routine and especially with the littles and work and life – it gets busy!Β But cake always helps to bring people together. Especially this one πŸ™‚

pistachio pear cake 2

This is the perfect cake to serve mid morning or afternoon to remind yourself that life is ace. It is light enough to leave you feeling good afterwards, but dense enough to carry some real nutrition. N.B. I’m just not a fan of sponge. There, I said it. I’m sorry to all the sponge cake lovers, but I feel like it’s just eating air. And although air is great, when I crave cake, I want something a little more dense and filling.

This cake is also gluten free, using buckwheat flour as the main flour which I love. It’s high in protein and fibre, and also has some iron to keep you out of trouble. Buckwheat itself has an absolute treasure trove of benefits, but we are using the flour here, so it has been a little more processed. Plus, the texture is delightful.

If you’re not feeling free flowing with your cash, you can substitute almonds for the pistachios, or even half pistachios, half almonds. You could also try substituting coconut oil for the butter. I haven’t tried this, but it should work, however may turn out a little more crumbly. I hope you enjoy! Meg. x

Pistachio, Pear and Chocolate Buckwheat Cake

1 cup pistachios

150g butter, softened

1/2 cup coconut sugar

3 free range eggs

1 tsp apple cider vinegar

3 tbsp milk of your choice

1 cup buckwheat flour

1/2 tsp baking powder

1 pear, peeled, cored and cubed

1/2 cup dark chocolate, roughly chopped

Preheat your oven to 180 degrees Celsius (350F).

Place the pistachios in a blender or food processor, and blitz to a course consistency.

Add the butter and coconut sugar to a large bowl and whip with a whisk or fork until it’s well combined and starting to look a bit creamy – great for the arm strength. You could also use an electric mixer for this if you prefer.

Add the eggs one at a time, mixing well after each one.

Add the vinegar and milk to the mixture and stir to combine.

Next, add the buckwheat flour and baking powder and combine well. Gently mix through the pear and the chocolate.

Pour the mixture into a cake tin that has been lined with baking paper, or well greased, and pop into the oven for approximately 40 minutes, or until a skewer comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.