Two years ago I accepted the fact that my body and dairy don’t get along and gave it up almost completely (Occasionally when I travel I cheat and eat a good cheese or a buttery cake). Since then I do experiments with dairy recipes or develop newones (nut based milks and cream work most of the time).
The flavor of this cake reminds me the flavor of an almond and pear tart that Yael, my baking mentor makes. It doesn’t have butter or cream and still rich, delicate, delicious.
My right hand, Alex, with his new bang (He did to himself).
- ½ cup olive oil
- 2 tablespoons agave nectar or maple syrup
- ½ cup coconut sugar or cane sugar
- 2 teaspoons vanilla extract
- 2 large organic eggs
- 1 cup almond meal (or you can grind about 1 cup raw almonds in a food processor)
- ½ cup gluten-free oat flour or whole-wheat flour (if you don't have oat flour you can grind one cup rolled oats in a food processor)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 medium asian pears - diced - about 1½ cups (you can use Bartlett pears instead)
- Preheat the oven to 375°F (180°C). Line an English-cake tin with baking paper.
- In a large bowl, combine together the oil, agave, sugar, and vanilla extract. Beat the eggs in and stir gently until the batter is smooth.
- Add the almond meal, oat flour, baking powder, and salt into the bowl and mix until you get a smooth batter. Toss in the pears and give them a quick stir.
- Pour the batter into the lined tin and bake for about 35 - 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Let it cool completely on a wire rack before you eat.