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GLUTEN FREE PEAR AND ALMOND CAKE

Yields8 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Moist and enticing...great for afternoon tea!

INGREDIENTS:
 3 pears, coarsely grated with skin on
 250 g almond flour
 3 eggs
  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:
1

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

2

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

3

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

4

Add the rest of the dry ingredients and mix well.

5

Fold in the beaten egg whites.

6

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.

Nutrition Facts

Servings 8