This morning was full of ‘little’ kitchen disasters. One after the other, they started at 5am and they kept rolling and rolling. Raw bread was a disaster. Raw bread crisps would not reach desired consistency. I overbrewed my coffee until it became bitter. To name a few. My confidence in my (feeble) cooking abilities was in serious danger. So I decided to make myself something delicious and with caramel. Because caramel restores calm and balance and gives meaning to my life.
This pear caramel cream cake is so soft and silky. And creamy. And lighter than cheesecake. And just perfect to make things right. It could serve 4, but it will only serve 2. You won’t want to stop at just a small serve.
If pears are not in season in your corner of the world, you can try it with apples. Something like Pink Ladies would be gorgeous in this cake.
- For the base:
- a handful of almonds
- 2-3 medjool dates
- For the filling:
- 1 small pear
- 2 handfuls of dates (7 Medjool dates are fine)
- 1 full handful of cashews
- 2 TBSP coconut oil
- Add almonds and dates to a food processor and blitz away until it forms a sticky dough.
- Press dough into the cake pan and place in the freezer.
- Add ingredients for the filling in the blender and whiz until it turns creamy and soft.
- Pour filling onto the base and return to the freezer.
- Add toppings: chocolate sauce (coconut oil + cacao), cacao nibs and pear chips if you have any on hand.