Baking - Healthy

Pear and Raspberry Chia Jam Cake

August 13, 2014

Pear and Raspberry Chia Jam Cake | erinmadethis

Chia jam is a bit of a revelation. No need for the heap of sugar and constantly stirring the pot to make sure it doesn’t burn.Then testing to see if it’s set followed by sterilising the jars. Those days are over.

Sure, the jam doesn’t last as long but the chia seeds make it jelly- like plus you get all off their goodness. Win. I made a batch last week after my sister raved about her chia jam making ventures. I’ve swirled the jam into a moist pear tea cake and topped it with crumble and it was a total success. I’ll be hanging onto this tea cake recipe forever.

Pear and Raspberry Chia Jam Cake | erinmadethis

Pear and Raspberry Chia Jam Cake | erinmadethis

Pear and Raspberry Chia Jam Cake | erinmadethis

 

PEAR AND RASPBERRY CHIA JAM CAKE
Serves 10
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
FOR THE CAKE
  1. 2 cups of self raising flour
  2. 1 Corella pear
  3. 150 grams of softened butter
  4. 3/4 cup of brown sugar
  5. 3 eggs
FOR THE RASPBERRY CHIA JAM
  1. 1 cup of Raspberries
  2. 2 tablespoons of Chia seeds
  3. 1/4 cup of water
  4. 1 tablespoon of Honey
FOR THE CRUMBLE
  1. 35 grams of butter
  2. 1/2 cup of flour
  3. 2 tablespoons of brown sugar
  4. 2 tablespoons of oats
  5. 1 teaspoon of mixed spice
Instructions
  1. Place the raspberries, chia seeds, water and honey in a saucepan and heat on medium until thick and jam- like.
  2. Preheat an oven to 180 degrees Celcius and line a spring form tin.
  3. Beat the butter and the sugar in the bowl of a stand mixer until fluffy.
  4. Add the eggs and continue to beat until combined.
  5. Add the flour and slowly mix until an even batter forms.
  6. Dice the Corella pear and fold into the batter by hand.
  7. Place the batter into the lined tin and swirl in dollops of the chia jam on top.
  8. Make the crumble by rubbing in the butter to the sugar, oats and flour.
  9. Sprinkle on top and bake for 50 minutes or until browned and cooked through.
Notes
  1. Frozen raspberries are fine for this recipe, actually you can use any berry you like!
  2. This cake would also be great without the crumble.
Adapted from AWW Indulgent Cakes
erin made this http://erinmadethis.com/

16 thoughts on “Pear and Raspberry Chia Jam Cake

  1. Lucy @ Bake Play Smile

    OMG yum!! This cake looks divine! I actually saw raspberry chia jam in the supermarket the other day so that could be a cheats way too! Thank you for linking up this yummy recipe with our Fabulous Foodie Fridays party! xx

    Reply
    1. erinmadethis Post author

      Yes I saw it recently too! I wonder if it’s got lots of sugar and stuff in it?!
      Thank you for stopping by!

      Erin xx

      Reply
    1. erinmadethis Post author

      Thanks so much Dannielle! It’s great isn’t it, I love finding Aussie food blogs.

      Thanks for stopping by!

      Erin

      Reply
  2. Pearl - Pretty Mayhem

    I’m so glad I discovered your blog though the FFF link up. I’m in love with your recipes! I already have your zucchini rosti on my to-do-list and this cake is now going on there too! It looks SO good…

    Reply

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