• 3⁄4 cup almond or soy milk
  • 1 tsp apple cider vinegar
  • 1 cup plain our
  • 3⁄4 cup nely ground almonds or almond four
  • 1 tsp baking powder
  • 1⁄2 tsp salt
  • 1⁄2 cup sugar
  • 1⁄2 cup tahini
  • 1⁄4 cup olive oil
  • 1 vanilla bean, seeds scraped, or 1 tsp vanilla extract
  • 2 ripe pears, peeled and cut into wedges
  • 1⁄2 cup sliced almonds, toasted, to serve
  • Icing sugar, to serve
  • 1 tbsp black sesame seeds, to serve (optional) 
  • Preheat the Electrolux Steam oven to 175°C using the Electrolux Steam function then grease and line a 20cm cake tin

  • Combine the milk and vinegar and set aside. In a bowl, sift the ours, baking powder and salt 

  • Combine the sugar, tahini, oil, vanilla and milk mixture, whisking well to ensure the tahini is well incorporated in another bowl

    • Make a well in the ours and pour in the wet ingredients. Fold to combine, being careful not to over mix

    • Pour batter into prepared tin and carefully place pear slices over the top (some will sink in, which is ne)

    • Bake for 20 mins, then sprinkle over half the almonds and quickly return to oven. Bake for another 30-35 mins until golden and a skewer inserted in the middle comes out clean

    • Let cool in the tin for 20 mins then remove from the tin and scatter over remaining almonds, dust with icing sugar and sprinkle over sesame seeds if using