Two years ago I accepted the fact that my body and dairy don’t get along so I gave it up, almost completely. Occasionally, usually when I travel, I cheat and eat (and regret) a good cheese or buttery pastry. Since most of the cakes I love contain dairy I like to experiment with their recipes, or develop new ones.

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Alex, my right hand, with his new bang (which he gave himself).

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“Let’s play Scrabble” or in other words, “let’s kill time until the cake cools down and is ready to eat!”
 
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“The cake is goooood but could be much better with chocolate chip” said the chocolate monster. 

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Almond & Asian pear cake

A great, light cake to have with an afternoon tea or even as a dessert.
Author: Shelly

Ingredients

  • 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)

Instructions

  • Preheat the oven to 375°F (180°C). Line an English-cake tin with baking paper.
  • In a large bowl, mix together the oil, agave, sugar, and vanilla extract. Beat in the eggs and stir gently.
  • Add the almond meal, oat flour, baking powder, and salt into the bowl and mix until the batter is smooth. Toss in the pears.
  • 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 serving.