Name: GLUTEN FREE PEAR AND ALMOND CAKE
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Ingredients: 3 pears, coarsely grated with skin on; 250 g almond flour; 3 eggs; ⅓ cup honey, maple syrup or brown rice syrup; 50 ml olive oil; 1 tsp cinnamon powder; 1 tsp baking powder; ½ tsp baking soda; ½ tsp fine Himalayan salt

CategoryDessertDifficultyBeginner

Moist and enticing...great for afternoon tea!

Yields8 Servings

Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

INGREDIENTS:

3 pears, coarsely grated with skin on

250 g almond flour

3 eggs

⅓ cup honey, maple syrup or brown rice syrup

50 ml olive oil

1 tsp cinnamon powder

1 tsp baking powder

½ tsp baking soda

½ tsp fine Himalayan salt

METHOD:

Preheat the oven to 160°C and grease or line with baking paper a 22cm round spring tin.

Separate the eggs into two bowls. Beat the egg whites gently till stiff peaks form and leave to one side.

Add the honey, maple syrup or brown rice syrup to the yolks, along with olive oil and grated pears and mix together.

Add the rest of the dry ingredients and mix well.

Fold in the beaten egg whites.

Pour the cake mix into the tin and bake for ~1 hour or until cake is a deep golden brown in colour and has shrunk away from the sides of the tin.

Ingredients