As Mother’s Day is fast approaching I thought I should try and make something different. Although I can’t celebrate Mother’s Day with my mum I know she would like this cake. It is just a little bit different being gluten free, but she loved almonds and pears so I am sure this would have been a great hit.
I saw this recipe on the Better Homes and Gardens television show a little while ago and thought it looked really nice. On making the cake it was super easy with no fuss.
I did change a small item in the recipe, as it called for chocolate chips. As I was going to give some of the cake to a lady that can’t have soy I thought it best to leave it out. Most chocolate seems to include soy so I decided to replace it with organic cocoa, which would still give that chocolaty taste.
You can serve this with whipped cream, or to stay with the healthier option yoghurt and maple syrup as per the recipe. Or if you want to really indulge like my husband did, have it with ice cream.
I hope you enjoy this cake as much as we did.
A happy Mother’s Day to all the mums out there.
- 340g almond meal
- 60g desiccated coconut
- 200g caster sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1/2 whole nutmeg seed, finely grated
- 50ml pure maple syrup
- 200g butter, melted
- 2 ripe pears, peeled, cored and finely sliced
- 100g dark chocolate buttons (or as I used 1 teaspoon organic cocoa)
- 120ml pure maple syrup
- 300g thick plain yoghurt
- Preheat oven to 170˚C and line a 24cm round springform tin with baking paper.
- In a large bowl combine almond meal, coconut and caster sugar.
- In a separate bowl whisk together eggs, vanilla, nutmeg and the 50ml maple syrup until lightly frothy.
- Whisk in melted butter.
- Add to dry mix and combine.
- Pour 1/2 of the batter into prepared tin.
- Top with 1/2 of the pears, scatter over chocolate buttons (or sprinkle cocoa), then pour over remaining batter.
- Put remaining pears on top of batter and gently tap tin on bench to remove any bubbles.
- Bake for 1 hour or until cooked when tested with a skewer.
- Allow cake to cool completely in tin.
- Release from tin.
- Optional: drizzle with 120ml pure maple syrup.
- Serve with yoghurt on the side and top with shaved dark chocolate if using
- Next time I would do another pear as I think it could have more fruit.
- I did not drizzle the cake with the extra maple syrup and it was beautiful.