This week’s Tuesdays with Dorie (Dorie’s Anytime Cakes) recipe is Pear, Nuts and Rye, Oh My. This cake, as the name suggests, contains pears, hazelnuts (both as meal and chopped) and rye flour.
This comforting cake also contains brown sugar and spelt flour, giving it an earthy flavour. The top of the cake is also drizzled with honey before baking.
After the cake cools, you can sprinkle it with icing sugar to make it look pretty.
As suggested by Dorie, I served this cake with Greek yoghurt and honey - delicious.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
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