This cake is super moist and light, perfect as dessert after dinner.
Pear and Almond Flour Cake GF
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
This cake is super moist and light, perfect as dessert after dinner.
Ingredients
For the cake
- 1 1/2 cups almond flour
- 1/2 cup caster sugar
- 1/4 cup coconut oil, melted (or butter)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp pumpkin spice mix (or cinnamon and nutmeg)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup milk (or non-dairy milk)
- 1/4 cup pear juice from can
- 1 can (15 oz) of tinned pears cubed - 3 sliced for decoration
- optional: 1 tbsp of GF flour (corn starch or oats)
- a handful of sliced almonds to decorate
- extra spice to sprinkle
Method
- 1)
Preheat your oven to 175°C and line a 9-inch round springform cake pan.
- 2)
In a large mixing bowl, whisk the eggs with the sugar until smooth.
- 3)
Add the vanilla, then the almond flour, baking powder, baking soda and salt. Mix well until a smooth batter forms.
- 4)
Gradually add the milk and the coconut oil (or melted butter) to the batter and mix until well combined. Add the pear juice.
- 5)
Gently fold in the chopped tinned pears.
- 6)
Pour the cake batter into the prepared cake pan.
- 7)
Arrange the sliced pear halves on top of the cake as a decorative topping. Sprinkle the almonds and the spices.
- 8)
Bake in the preheated oven for 30 minutes, or until the cake is golden, set and a toothpick inserted into the center comes out clean.
- 9)
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- 10)
Once the cake has cooled, you can optionally dust it with powdered sugar or drizzle it with caramel for extra sweetness. Serve with fresh whipped cream if desired.