Pear mini bundt cakes

Difficulty: 2/5

Time: 1 hour and 45 minutes

Servings: 8 (16 mini cakes total, 2 mini cakes per serving)

Ingredients:

DRY INGREDIENTS

• 3 cups whole-wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp ginger powder
• 1 tbsp cinnamon powder
• 3 cubed pears

WET INGREDIENTS

• 1 3/4 cups warm water
• 1 1/2 cups date paste/blended dates
• 1/2 cup peanut butter
• 1/4 cup peanut oil
• 2 tsp vanilla extract

FOR THE CARAMEL SAUCE

• 1 cup soy milk
• 1/3 cup date paste/blended dates
• 1/4 tsp salt

Instructions:

• Pre-heat oven to 200°C.
• In a large bowl, sift all of the dry ingredients except the pears.
• In a medium bowl, whisk together all of the wet ingredients until evenly dissolved
• Make a well in the dry ingredients, and whisk in the wet ingredients inside the well until evenly distributed.
• Fold the pears inside the cake batter.
• Put in about 2 tablespoons of the cake batter in each mini bundt cake silicone pan (or greased mini bundt cake pan). Flatten out the top with a spatula. Cook for 20 minutes, or until a toothpick comes out clean after inserting it in one of the cakes. Let the cakes cool for 1 hour before dressing them with the caramel sauce.
• Meanwhile, in a small pot, bring the caramel sauce ingredients to a simmer. Set aside once the sauce has thickened to a gravy-like consistency.

Serving:

Place a few cakes on a plate and drizzle with the caramel sauce. Sprinkle powder sugar on top for added sweetness. The cakes and also be dipped upside down in the caramel sauce to achieve a glaze.