Spiced pear and almond cake

This cake is a perfect winter treat. It’s rich in warming spices, naturally sweetened with maple syrup and ripe pears, and made with almond meal for a moist, nutrient-dense crumb. Both gluten and dairy-free, this recipe is gentle on digestion and pairs beautifully with a cup of herbal tea. – such as spiced rooibos or chamomile. Serve warm with a dollop of coconut yoghurt or a drizzle of tahini and honey. Pairs beautifully with.

Ingredients

2 large ripe pears, peeled and grated (plus extra slices for topping)
2½ cups almond meal
½ cup arrowroot or tapioca flour
1½ teaspoons baking powder (aluminium-free)
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Pinch of sea salt
3 large eggs
⅓ cup maple syrup or raw honey
¼ cup olive oil or melted coconut oil
1 teaspoon vanilla extract
Zest of 1 lemon

Optional Toppings

Sliced pear fan
Slivered almonds
Dusting of cinnamon or coconut sugar

Method

Preheat oven to 170°C (fan-forced). Line a 20cm springform cake tin with baking paper.
In a large bowl, whisk together almond meal, arrowroot, baking powder, spices, and salt.
In a separate bowl, beat eggs, maple syrup, oil, vanilla, and lemon zest until smooth.
Fold wet ingredients into dry, then gently stir in grated pear.
Pour batter into prepared tin. Arrange pear slices and slivered almonds on top.
Bake for 40–45 minutes, or until golden and a skewer comes out clean.
Cool in tin for 10 minutes, then transfer to a wire rack.