A moist Italian cake with layered pears on top which is modified into a Paleo treat.
Cake full of Pears and Walnuts
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- 170g almond meal
- 70g walnuts
- 75g olive oil - it is important to measure the exact amount of oil for this cake.
- 50g coconut sugar
- 1 tsp vanilla essence
- 2 medium soft pears
- 100ml almond milk lukewarm
- 2 large free range eggs
- 1 tsp baking powder
- tsp lemon rind
- pinch of salt
- oil for greasing
- 20g coconut sugar for sprinkling on top of cake.
- Preheat oven to 180 degrees (356F)
- Chop the walnuts roughly and set aside.
- Cover a spring form circle cake tin with a diameter of 26-28 cm, with baking paper that has been soaked in water and squeezed; wetting the baking paper and squeezing it well to remove the moisture will make it more pliable, so that it fits nicely into the tin. Making sure to overlap the baking paper over the sides. Grease on top of the baking paper with a generous amount of oil, making sure that removing baking paper is easy after its baked.
- Beat the eggs with 50g of the coconut sugar, a pinch of salt and grated lemon rind, using a whisk or electric mixer. When the mixture is well combined add, whisking constantly, the chopped walnuts, the olive oil and vanilla essence.
- Sift in the almond meal and baking powder together in the bowl, as you add these pour in the lukewarm almond milk, whisking constantly.
- Pour the batter into the greased baking paper covered cake tin and level it with a spatula.
- Peel the skin off the pears, cut them into thin slices and sprinkle with a bit of lemon juice to prevent discolouration. Arrange the pear slices in an overlapping circle pattern, sprinkle the surface of the cake with the remaining 20g of coconut sugar and bake it at 180 degrees for about 40-45 mins. Insert a tooth pick and the cake is ready when it comes out clean.
- Take care in removing the baking paper, best done when cake is hot/warm not cooled.
Gusto Paleo https://gustopaleo.com/