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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


  • 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.