By: Susan Joy
This is a deliciously spiced soft loaf with a firm outside and filled with diced pear to add natural sweetness. I’ve used a combination of almond meal and cassava flour to create a lovely texture to my Pear and Cinnamon Cake that holds together well. No one will know it is wheat and gluten-free. It’s an easy cake to prepare that I’ve just mixed by hand.
- 2 cups almond meal/flour, (from blanched almonds)
- 1 cup cassava flour
- 1 Tbsp cinnamon
- 3/4 tsp allspice
- 1 tsp baking soda (bicarb)
- 1/4 tsp fine sea salt
- 200g vanilla coconut yoghurt
- 2 lge egg(s)
- 1/2 cup honey (unprocessed)
- 1 tsp vanilla extract (organic)
- 500g (approx. 3 med) pear(s), peeled, cored & diced
Preheat oven to 170c (fan-forced). Line the base and sides of a 21 x 11cm loaf tin with baking paper.
Add the almond meal, cassava, cinnamon, allspice, baking soda and salt to a large bowl. Mix well to combine and remove any lumps.
Add the coconut yoghurt, eggs, honey and vanilla to a medium bowl and whisk together well.
Pour the wet ingredients into the dry and stir to combine.
Add the diced pear into the bowl and stir it through the mixture making sure it’s distributed evenly.
Spoon into the prepared tin and spread the mixture out evenly throughout the tin.
Bake for approximately 60 minutes or until crisp and golden brown on top and a skewer inserted comes out clean. Allow to cool in the tin for 30 minutes then remove and finish cooling to your liking on a wire rack.
Serve warm or at room temperature (it’s best to use a serrated knife to slice your loaf into thick slices).
Store leftovers in a sealed container in the fridge for up to 1 week.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied