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