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- 2/3 cup grapeseed oil, divided
- 1/4 cup pear concentrate
- 5-6 medium peaches or nectarines, halved and pitted
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups still apple cider
- 2 1/2 cups stoneground whole-wheat flour, sifted
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 3/4 cup roasted chopped macadamia nuts
- Grated zest of 1 orange
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round springform cake pan.
In a saucepan, heat 2 tablespoons of the oil and the pear concentrate. Add the halved peaches or nectarines and cook for 5-6 minutes, or until just tender. Set aside for 20 minutes, or until just cool. Beat the eggs until fluffy, 2-3 minutes. Gradually add the remaining 1/2 cup oil and the vanilla. Stir in the remaining ingredients. Drain the fruit, place it decoratively around the base of the pan and pour the batter over it. Bake for 30-35 minutes, or until a skewer inserted in the middle of the cake comes out clean. Cool in the pan for at least 10 minutes before turning out onto a platter to serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
307 calories; 19g total fat; 35mg cholesterol; 14mg sodium; 30g carbohydrates; 5g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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