Spiced Almond and Pear Tea Cake
Gluten and Dairy free
Ingredients
- 2 medium Eggs (organic and free range)
- 1.5 to 2 medium Pears (Peeled, cored and sliced into 8-10 pieces)
- 1/4 cup Brown sugar or coconut sugar
- 1/3 cup Olive oil, mild tasting
- 1/3 cup Coconut yoghurt, plain
- 1 tsp Vanilla extract
- 2 cups Almond meal
- 1.5 tsp Baking powder
- 1 tsp Fresh ginger, grated or finely chopped
- 3 Cardamom pods, seeds only, remove shell
- 1 tsp Cinnamon powder
- 1 pinch Salt
Instructions
- Line a grease a springform round cake tin, (22cm)
- Preheat the oven to 160 degrees C
- Peel, core and slice the pears into 8-10 slices, and set aside
- In a medium bowl whisk together the eggs and brown sugar
- And then add in the coconut yoghurt, olive oil and vanilla, whisk well to combine
- Next add the almond meal, baking powder, salt, cinnamon and cardamom seeds, mix well to combine
- Pour into prepared cake tin
- Arrange the pear slices in a circle on top of the cake mix, press the pears slightly into the mix.
- Place in the oven and bake for 45-50minutes, until golden brown on top and a skewer comes out clean
- Let the cake cool in the tin for 10mins or so and then serve with a cup of tea or coconut yoghurt.