Clean Pear, Almond & Ginger Cake
Pear, ginger and almonds...Surely a warming, winning combination for autumn, when we crave sweet and comforting flavours. You’ll be pleased to know this cake not only looks pretty, but is actually made from pretty clean ingredients, plus it is high in protein, gluten-free and contains no refined sugars. Enjoy!
- 1 x can of pears in juice
- 1 scoop Vanilla protein powder (I used PhD Nutrition diet whey)
- 2 eggs
- ½ tsp almond extract
- 1 tsp ground ginger
- ½ tsp baking powder
- ¾ cup buckwheat flour
- ¼ cup coconut flour
- ⅓ cup sweetener (I used Truvia stevia)
- 1 large pear (Conference works best)
- Drizzle of date nectar (I used Beloved Dates)
- Large handful of flaked almonds
- Preheat the oven to 190 degrees C and grease and line a 20cm loose-bottomed cake tin with greaseproof paper. Don’t skip this part!
- Keeping the skin on, slice your pear horizontally, very thinly, using up as much as you can. Squeeze over some date nectar over the bottom of your tin onto the greaseproof paper, scatter your almonds over then arrange the pear slices in a fan pattern.
- Drain the tinned pears, keeping the juice. Add to a blender and whizz up with the eggs and almond extract.
- In a large bowl, mix together the buckwheat flour, coconut flour, protein powder, ginger, baking powder and sweetener. Pour in the wet ingredients and gently stir to combine. See if you need any additional liquid (use the pear juice) until you have a thick, batter-like mixture.
- Spoon this carefully over the sliced pears (make sure you don’t ruin the pattern!), spread evenly and bake in the oven for 25-30 minutes.
- Remove from the oven and leave for 10 minutes. Now the trick is to turn the cake out upside down onto a place - then peel away the greaseproof paper to reveal your delicious cake!
mouth-watering to share?