Global Gastronomy at Garden City

The Global Gastronomy at Garden City is a four day Fresh Food festival celebrating flavour at its finest.

Sunday the 13 August: Cooking with doTERRA essential oi


ls with Fresh Therapy.

Come along from 3:15pm – 4.00pm to learn some exciting ways to use your doTERRA essential oils, with Food Alchemy’s Vanessa Jean and Fresh Therapy presenting these recipes.

We look forward to seeing you there!

Recipe of the Month – SPICED GINGER PEAR CAKE

PREP TIME 20 mins  – COOK TIME 40 mins – TOTAL TIME 1 hour
Serves: 8
  • 1 firm pear (I used beurre bosc)
  • 100g (1 cup) almonds/almond mealpear-cake-base
  • 200g (1 cup) macadamias (half for topping)
  • 2 eggs
  • 85g (1/3 cup) maple syrup
  • 130g (1/2 cup) Greek yoghurt
  • 40g (1/2 cup) coconut
  • 40g butter/coconut oil, melted
  • 1 tsp baking powder
  • 8 drops DoTERRA Ginger Essential Oil
  • 5 drops DoTERRA Cinnamon Essential Oil
  • 3 drops DoTERRA Wild Orange Essential Oil
  • 1 tsp gingerbread spice mix(or add ½ tsp nutmeg and 1 extra drop of each oil)
  • For Syrup:
  • ½ cup honey
  • ½ cup water
  • 1 tsp shredded fresh gingerginger-spiced-pear-cake31
  • 3 drops ginger oil
  • + macadamias, toasted flaked almonds and coconut to serve if you want to.
    1. For Thermomix:
    2. Roast macadamia nuts at 160C for 10 mins, cool. Leav
      e oven on.
    3. Line a 20cm round cake tin with baking paper.

Place almonds & half of the macadamia nuts in the TM bowl. Blitz sp8/10sec or until at desired consistency, I like mine to have a little bit of crunch still.

  1. Add eggs, beat sp4/20sec.
  2. Add remaining ingredients, sp4/20sec.
  3. Pour into cake tin.
  4. Bake for 40 mins at 160C
  5. REGULAR DIRECTIONSginger-spiced-pear-cake.jpg
  6. Roast macadamia nuts at 160C for 10 mins, cool. Leave oven on.
  7. Line a 20cm round cake tin with baking paper.
  8. You can use almond/nut meal rather than make your own. If you just have the nuts, process them in a blender or food processor until fine.
  9. Beat butter & maple syrup until thick and creamy.
  10. Add eggs, beat.
  11. Add remaining ingredients and beat until combined.
  12. Pour into cake tin.
  13. Bake for 40 mins at 160C
  14. For SYRUP:
  15. Put honey, water and shredded ginger in a saucepan over a medium heat. Bring to boil then simmer for about 10-15 mins until thickened.
  16. Stir in the essential oil.
  18. Once the cake has cooled, scatter roasted macadamia nuts, almonds and coconut over the cake then drizzle the syrup over the top. Serve with cream or additional Greek yoghurt

You can always make them as individual cakes too, just reduce the cooking time to about 15-20mins.

Recipe by: “What Annabel Cooks”