Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
pear
1
lemon
1
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1
classic oat mix
(Contains Gluten, Sulphites, Wheat; May be present: Milk, Sesame, Soy, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
vanilla-flavoured syrup
1
sweet golden spice blend
(May be present: Gluten, Milk, Soy, Wheat. )
1
basic sponge mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
caramel sauce
(Contains Milk;)
vegetable oil
butter
eggs
(Contains Egg;)
1
brown sugar
• Preheat oven to 180°C/160°C fan-forced. Grease and line the cake tin with baking paper. • Finely chop pear. Zest lemon. Measure 200ml of vegetable oil. • In a medium heatproof bowl, melt the butter in a microwave. Add slivered almonds and classic oat mix (see ingredients) and stir to combine.
• In a large bowl, place the measured vegetable oil, the eggs, vanilla-flavoured syrup, brown sugar and the lemon zest. Beat with electric beaters until light and fluffy, 2-3 minutes. • Using a wooden spoon, fold in sweet golden spice blend and basic sponge mix until just combined. Add pear and gently fold until just combined.
• Pour cake batter into the lined cake tin, then evenly sprinkle crumble mix over. • Bake for 45 minutes to 1 hour or until firm to touch and a skewer inserted comes out clean. • Set aside to cool completely in the tin.
• Transfer spiced pear crumble cake to a plate or serving board. Drizzle caramel sauce over cake. Slice and serve. Enjoy!