This cake came out soooo delicious, I have had everyone who has eaten it make me give them the recipe before leaving my house! I had to remember what I actually put in the cake first! Oh yes it's also Gluten Free. Unfortunately or fortunately, it's defiantly NOT lactose free as I think what makes this cake so yummy was the cup of greek yogurt I threw into the mixture to thicken it up.
So here, I share it with you. It's SO simple and SO yummy and SO fun to make if you have people coming over to share with you. It was also brilliant as I had one old and sad looking pear in the fridge that I had NO idea what to do with but was never going to taste as good on it's own as it does glorified and celebrated in this cake. In hindsight, if your pear is as sweet as mine was (test it before you make the cake) you could get away with slightly less maple syrup too if you like... just a thought...
You will need:
- 3/4 cup coconut oil - melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon of freshly ground nutmeg
- 1/4 teaspoon of cinnamon
- pinch salt
- 3 eggs
- 1 cup greek yogurt
- 1 cup rice flour
- 1 cup almond meal
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons of flax meal
- 1 pear
- melt the coconut oil and add the maple syrup, vanilla, nutmeg, cinnamon salt and almond extract and blend with hand mixer
- add 3 eggs, blitz, then the yogurt. You will have a nice golden creamy coloured mixture.
- add the rice flour, powder, soda, flax meal and almond meal, stir in to form a lovely thick nutty looking batter
- in a loaf tin layer slices of pear to cover the bottom.
- add half the batter - then add another layer of pears, then add the rest of the batter
- cook in oven at 350 / 180 for 45 minutes, until knife comes out clean and it's deep golden brown.