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5 Ingredient Magically Moist Almond Pear Cake

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This gluten-free cake is a cinch! With only five ingredients and no technique necessary, this cake will quickly become your dinner party go-to. Should there be any left over, this recipe is satisfying as a dessert, and also nutritionally dense enough as a breakfast food. Impossible you say? With 6 grams of protein, here’s the recipe to prove that it’s very possible! The almond flavors pair nicely with pears, apples, apricots, peach, cherries, blackberries, raspberries, and blueberries. So if you feel like getting creative chop up some fruit and fold it into your batter before baking. You can also amp up the benefits by adding a scoop or two of Further Food Collagen. Collagen can help reduce wrinkles, improve gut and joint health, without changing the taste or texture of your baked goods.

Further Food Commentary:

Most store-bought treats contain obvious and hidden sources of gluten which makes baking at home a great solution and often, a downright necessity. There’s no excuse not to with this super-easy, super-delicious recipe! The maple syrup adds natural sweetness and the almond meal provides a nutty counterbalance to the sweet. The combination of almond and eggs gives this cake tremendous protein power. Choosing eggs that have high-omega-3 content will further increase the nutritional value of this dessert. Yes, you can have your cake and eat it too, guilt-free!


By Karen Tayeh, Nutritionist
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5 Ingredient Magically Moist Almond Pear Cake

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:35-40 minutes
  • Servings: 10 minutes

Ingredients

3 cups almond flour (sometimes also called “almond meal/flour”)

5 eggs

1 cup maple syrup grade B

1 teaspoon salt

3 teaspoons almond extract

2 cups peeled and chopped fresh pear (bite-sized pieces) (optional)

Optional: 2 scoops Further Food Collagen

 

Instructions

  1. Preheat oven to 350℉.
  2. Prepare an 8-inch spring-form pan with cooking spray, or a drop of canola oil. Any 8 inch baking dish will do if a spring-form pan is not available.
  3. Measure out almond meal into a bowl.
  4. In a separate bowl, whisk together eggs and maple syrup.
  5. Add salt to eggs and maple syrup mixture.
  6. Mix wet ingredients into dry mixture, and collagen if using, and stir just to combine until a smooth batter forms. If using, fold in your chopped pears.
  7. Pour the batter into your prepared pan, and bake for 35-40 minutes, or until a toothpick or knife comes out clean when the cake is pierced.
Preheat oven to 350℉. Prepare an 8-inch spring-form pan with cooking spray, or a drop of canola oil. Any 8 inch baking dish will do if a spring-form pan is not available. Measure out almond meal into a bowl. In a separate bowl, whisk together eggs and maple syrup. Add salt to eggs and maple syrup mixture. Mix wet ingredients into dry mixture, and collagen if using, and stir just to combine until a smooth batter forms. If using, fold in your chopped pears. Pour the batter into your prepared pan, and bake for 35-40 minutes, or until a toothpick or knife comes out clean when the cake is pierced.

Nutrition Information

Per Serving:  Calories: 177; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 123mg; Sodium: 230mg; Potassium: 41mg; Carbohydrate: 23g; Fiber: 1g; Sugar: 22g; Protein: 6g

Nutrition Bonus:  Iron: 5%

 

Want to add a protein boost to your dessert? Add some Further Food Collagen. Learn more here.

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20 thoughts on “5 Ingredient Magically Moist Almond Pear Cake

  1. Kathyso

    Just made this as I was looking for something to do with a big bag of almond flour. Amazing. It’s very unusual to come across something so simple yet genuinely new in baking. It’s more of a pudding than a cake but slices well. Very rich, the maple syrup gives such a lovely flavour with the almonds. Perfect.

    Reply
    1. Recipe Team

      Hi Mary: No baking powder or soda! It’s delicious and so easy to make. We hope you give it a try.

      Reply
  2. Elaine

    Delicious! I used 2 cups almond meal and 1 cup hazelnut meal, vanilla extract and rice malt syrup instead with pear. So easy to make. Next time I will add less syrup to reduce sugar content.

    Reply
  3. Kinara Fender

    I’ve made this as written, with raspberries and vanilla, and with poppyseeds (1 Tbsp), lemon zest (heaping tsp), and fresh blueberries (1 cup). All variations are delicious but the poppyseed cake tasted exactly like those giant Costco/Sam’s Club muffins. So easy!! This is now my go-to for every gathering.

    Reply
  4. East End Baker

    Ground up almonds to make the almond meal in the food processor which gave this delicious cake some crunch. A dinner party hit!

    Reply
  5. Ina

    Wonderful taste of Italia. Love this new recipe. Baking with almond meal makes me feel less guilty about this pleasure. It was also easy to make. Thank you…p.s. my house is smelling so fragrant !

    Reply
  6. Anita

    I made this cake twice in a week. The cake was so moist. I freeze some of the first and then made it again for a party and it was an incredible hit.

    Thank you for this wonderful recipe

    Reply
  7. Joy Apple

    I am looking forward to trying this cake. It’s in the oven now. In case we don’t eat all of it tonight, how do we store it? Does it require refrigeration? Thanks much!

    Reply
  8. Lillian Zhao

    I was blown away when I took a bite out of this cake – it was so moist and luscious…just melted in my mouth. I couldn’t believe how EASY it was to make! It’s great to serve at dinner parties, because your guests will think it’s a fancy cake and took you forever. But it’s so easy and impossible to mess up.
    I ran out of maple syrup and substituted honey, which worked really well. Although next time I would probably use a tad bit less honey since I think the honey was sweeter than the maple syrup.
    And yes, I had this for breakfast too the next day!

    Reply

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