One bowl, simple ingredients, impressive results. Whisk everything together & pop in the oven to share with your loved ones for afternoon tea.
Ingredients:
- 1 TBS organic caster sugar
- ¾ TSP organic ground cinnamon, divided
- 1 cup (100g) organic almond flour
- ¾ cup (105g) organic buckwheat flour
- ¼ cup (30g) organic tapioca flour / starch
- 1 ½ TSP baking powder
- ½ TSP baking soda
- ½ TSP finely ground salt
- 2 large organic eggs
- ¾ cup organic maple syrup
- ¾ cup organic yoghurt (can sub with coconut yoghurt if dairy free)
- ⅓ cup organic EVOO
- 1 TBS organic vanilla extract
- 2 organic red pears VERY finely sliced * (can also use organic apples or stone fruit !) * If you don’t slice the pears thinly enough they won’t cook through & caramelise like they are supposed to. Use a very sharp knife or a mandoline & try not to lose a finger !
Method:
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Preheat your oven to 180c. Line a springform cake pan with baking paper.
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In a small bowl, stir together the 1 TBS caster sugar & ¼ TSP of the cinnamon, set aside.
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In a large mixing bowl, whisk together both flours, tapioca starch, baking powder, baking soda, salt & the remaining ½ TSP cinnamon. Once combined, whisk in the eggs, maple syrup, yoghurt, olive oi & vanilla until the batter is smooth. Pour it into the cake pan.
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Layer the pear slices over the batter ~ it doesn’t need to be in a pattern, rustic layering works perfectly ! Sprinkle the pears with the reserved cinnamon sugar.
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Bake for 45 ~ 50 minutes, until a skewer inserted into the centre comes out clean. Let cool in the pan for around 20 minutes, then carefully remove.
- Serve with lush double cream or freshly churned ice cream for an extra decadent treat.
- The cake keeps in an airtight container at room temperature for 2~3 days, however we doubt it will last that long 🤍
Image and Recipe from Jessica Bull
