Pear + Almond Cake
Author: 
Recipe type: Cake, Gluten Free, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 4-6
 
Ingredients
  • 4 large eggs, room temperature
  • ⅔ cups coconut sugar
  • 1 tsp vanilla bean extract
  • Finely grated zest of one small-medium lemon
  • ⅓ cup extra virgin olive oil or melted coconut oil
  • 2¾ cups almond meal
  • ⅓ cup all purpose-gluten free flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp mixed spice
  • ¼ tsp Himalayan pink salt
  • 2 medium-large pears, peeled, cored and thinly sliced
  • ½ cup flaked or sliced almonds
  • Maple syrup, to serve
Method
  1. Preheat oven to 180°C (350°F). Line a 9-inch round cake tin with parchment paper, set aside.
  2. In the bowl of a stand mixer with the paddle attached or a large mixing bowl using a hand beater, add eggs, sugar and vanilla. Beat on medium speed for 5 minutes or until pale and thick.
  3. Add lemon zest and oil, beat until just combined.
  4. Add almond meal and sift over flour, baking powder, cinnamon, ginger, all spice and salt. Gently fold until well combined, ensuring not to over-mix. Fold through pear slices.
  5. Pour batter into lined cake tin. Scatter over flaked almonds.
  6. Bake for 55-60 minutes for until a skewer inserted into the middle comes out clean.
  7. Remove from oven and cool in pan for 10 minutes.
  8. Remove from tin and transfer to a wire rack to cool completely.
  9. Slice, serve, drizzle over maple syrup and enjoy!
Notes
Store in an airtight container, refrigerated or in the pantry for 3-4 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=7087