Gluten-Free Pear and Almond Cake
- Level: Easy
- Yield: One 9-inch cake
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- Nutritional Analysis
- Per Serving
- Calories
- 206 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 16 milligrams
- Sodium
- 57 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 3 grams
- Protein
- 5 grams
- Sugar
- 12 grams
- Total: 1 hr 5 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 50 min
Ingredients
3 tablespoons melted coconut oil, plus more for oiling the parchment paper
1 1/2 cups almond meal
1/2 cup gluten-free rolled oats
1/4 cup gluten-free oat flour
3 tablespoons brown rice flour
1/2 teaspoon baking powder
1 large egg
2 large ripe Anjou pears
5 tablespoons maple syrup, plus more for drizzling
1/4 cup maple sugar
1 tablespoon pure vanilla extract
1/4 teaspoon pure almond extract
Pinch sea salt
Chopped almonds
Directions
- Preheat the oven to 350 degrees F. Lightly oil a 12-inch square piece of parchment paper, and press it into a 9-inch round cake pan. (Don't worry about the sides overlapping-this is what creates a rustic edge.) Set aside.
- Process the almond meal, oats, oat flour, rice flour and baking powder in a food processor until the oats are ground. Transfer the mixture to a medium bowl; set aside.
- Beat the egg in another medium bowl; set aside. Peel and roughly chop 1 of the pears. Process the chopped pears, coconut oil, maple syrup, maple sugar, vanilla, almond extract and salt in a food processor until smooth; add the mixture to the bowl with the egg, and whisk to combine. Pour the pear-egg mixture into the flour mixture, and stir to combine. Transfer the batter to the prepared cake pan, and lightly spread it out.
- Working quickly, peel, quarter and core the remaining pear. Cut each quarter into 4 long slices, arrange them in a circle on top of the batter and sprinkle with chopped almonds. Bake the cake until the edges are deep golden and a toothpick comes out clean, 50 minutes. Set aside to cool.
- Drizzle the cake with maple syrup, and serve warm or cool. Leftover cake can be stored in an airtight container in the fridge for up to 3 days.