Pear Almond Cake
This light-and-luscious cake is the perfect ending to any holiday meal. It stores well for a couple of days in the fridge—just be sure to bring it to room temperature before serving.
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This light-and-luscious cake is the perfect ending to any holiday meal. It stores well for a couple of days in the fridge—just be sure to bring it to room temperature before serving.
Ingredients
- 1 1/4 cups almond meal
- 1/4 cup gluten-free oat flour, sifted
- 1/2 tsp. baking powder
- 1/4 cup maple syrup
- 2 Tbs. melted extra virgin coconut oil or vegetable oil, plus more to grease pan
- 1 large egg, beaten
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1/4 tsp. sea salt
- 1 1/2 lb. ripe Anjou pears, peeled, cored, and sliced lengthwise into 1/2-inch-thick slices
Preparation
1 | Preheat oven to 350°F. Oil 9-inch tart pan or 14- x 4-inch pan with removable bottom, and set aside. 2 | Stir together almond meal, oat flour, and baking powder in medium bowl. 3 | Whisk together maple syrup, oil,egg, vanilla and almond extracts, and salt in medium bowl. Stir syrup mixture into almond meal mixture, and transfer to prepared pan. 4 | Arrange pears in circle or line over cake surface, and bake 22 to 25 minutes or until edges are golden.
Nutrition Information
- Calories 227
- Carbohydrate Content 24 g
- Cholesterol Content 23 mg
- Fat Content 14 g
- Fiber Content 5 g
- Protein Content 5 g
- Saturated Fat Content 5 g
- Sodium Content 112 mg
- Sugar Content 14 g