Another oil free recipe for you today. This is a great seasonal dessert to follow up a good Sunday dinner and would be delicious served warm with soy custard or cold with a cup of coffee the next morning. The thinly sliced caramelized pears on the top give this cake a beautiful interesting finish.
Ingredients for topping:
2 medium pears pears
1/3 cup (80ml) maple syrup
Ingredients for cake:
2 medium pears
85g almond butter
300ml almond milk
100g coconut sugar
100g ground almonds
200g buckwheat flour
-Pour your 1/3 cup of maple syrup into a lined 8 inch cake tin and arrange the thinly sliced pear on top making sure to not over lap them to much.
-Chop the remaining two pairs into chunks and put in a food processor along with the almond butter. Process until you are left with a chunky liquid (technical term).
-In a bowl put the remaining cake ingredients and add the contents of the food processor whisking thoroughly until you have a smooth batter.
-Pour the batter directly on top of the pears/maple layer before putting in a 180′ oven for 1 hours 10 mins.
– Remove the cake from the oven and check that when you stick a knife in the center of the cake it comes out clean. Leave the cake to cool in the pan for 15 mins.
– Once the cake has cooled slightly you can invert the cake onto a cooling rack and slowly peel away the paper lining to reveal the pear and maple topping.