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Pear and Poppy Seed Cake (FAILSAFE)

Posted on Jul 17, 2015 in Blog, Sweet Tweets | 0 comments


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I’ve often wondered why it’s always Orange and Poppy Seed Cake. I can’t say that I’ve ever heard of any other poppy seed cake varieties. Have you? Why is that? What is it about oranges or citrus that goes so well with poppy seeds? Or what is it about poppy seeds that works so well with citrus fruits. There’s very little that doesn’t go with citrus, let’s be honest. But poppy seeds? They’re an odd little seed, aren’t they?

I’m currently on a salicylate-free/low-salicylate diet. I’m using the Royal Prince Alfred Hospital FAILSAFE elimiation diet notes. I did the FAILSAFE diet in 2009 for around 3 months as part of my journey to understand my intolerances and nonspecific health issues that had bugged me all my life. I was able to discover a number of food sources that bothered me and lead to a myriad of health problems. Gluten being one of the main culprits.

Anyway, as I’m always telling people, understanding dietary intolerances is a journey one that is often lifelong. So many factors can affect and change the balance of a previously understood intolerance. Some factors are beyond our control (hormones, stress, environment, aging, other health problems). And some factors are within our control (diet, response to stress, life-style choices).

And here I am again. Trying to fix what I believe to be stress caused to my body by an over indulgence in high-salicylate foods and drinks. Now, not all foods that are high in salicylates are bad foods. Salicylates are present in nearly all food and drink. Some of my most favourite foods are high in salicylates: seeds,  mandarins, alfalfa sprouts, strawberries, spinach, silverbeet, coffee. But for someone who has an intolerance to a food type, over-indulgence can present itself in a variety of ways. From the benign such as, tummy ache, headaches, skin problems, to the more serious and complex: migraines, yeast inbalances, chronic conditions, heart palpitations/irregularities.

But the journey to health repair doesn’t have to be without a little tweet now and again. So here’s my Pear and Poppy Seed cake recipe. And for the record, pear and poppy seed are secret lovers! They work so well together! Enjoy and happy healthifying!

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Pear and Poppy Seed Cake

150g butter (softened)

150g CSR Caster sugar

90g golden syrup

2 eggs (at room temp)

1tsp vanilla essence

250g Birdseed AP flour***

2 tsp baking powder

2Tbsp poppy seed

¼  – ½ cup milk to loosen mix

300g pears (blitzed to chop coarsely)

Heat oven to 175oC

  1. Cream butter, sugar, golden syrup and vanilla essence together.
  2. Add the eggs one at a time, beating well between eggs to ensure they’re combined.
  3. Blitz pears or chop coarsely
  4. Add pears, flour, baking powder, poppy seeds and mix gently.
  5. Add milk into the batter to loosen it a little.
  6. Pour into round 20cm tin or smaller muffin baking cups
  7. Bake for around 25mins for smaller cakes and 45mins for larger cake (until skewer comes out clean)
  8. Allow to cool before turning the cake out.
  9. Ice with golden syrup buttercream icing or a pear syrup icing.

***Flour blend ideas: 50g millet, 50g rice flour, 50g tapioca starch, 50g buckwheat flour, 50g amaranth flour.


Pear and Poppy Seed Cake GF




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