Pear and Almond Upside Down Cake

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

teaspoon bicarb

teaspoon vinegar


-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.

Nancy x


Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.