Tea Cakes With Cardamom-Pistachio Sugar

• 2 egg whites
• 1/4 cup minus 2 tablespoons blonde cane sugar (aka raw caster sugar)
• 1 tablespoon ground cardamom and crushed pistachio
• 2/3 cup almond meal/flour
• 1 ripe pear
• 3 tablespoons grapeseed oil
• 1 teaspoon vanilla extract
• 1 tablespoon ground cardamom and crushed pistachio, extra

1. Preheat the oven to 350u0b0F/180u0b0C and grease or line either one small cake pan or 4 friand/muffin moulds
2. Peel the pear. Cut half of it into thin slices. Use a fork to crush the other half in a small bowl.
3. Beat the egg whites until they are foamy, but not stiff peaks. Put to one side
4. In a medium bowl, combine the sugar with the almond flour
5. Add the grapeseed oil and vanilla extract to the mashed pear and combine
6. Add this mixture to the flour and using a wooden spoon, stir to combine
7. Add the egg and continue to stir, making sure it is well combined
8. Pour the batter into moulds/cake pan
9. Bake for 20 minutes, then add the remaining pear slices and top with extra cardamom and crushed pistachios. Bake for a further 20-30 minutes, until a toothpick inserted into the centre comes out clean. Remove and let cool before unmoulding.

egg whites, blonde cane sugar, ground cardamom, flour, pear, grapeseed oil, vanilla, ground cardamom

Taken from food52.com/recipes/9654-tea-cakes-with-cardamom-pistachio-sugar (may not work)