- 2 large or 3 smaller pears
- 1 cup pear juice or apple juice
- 1 cup apricot jam
- 1 Tbsp. kudzu or arrowroot
- 1 1/2 cup ground almonds
- 1 cup rice flour
- 1/2 cup spelt flour
- 3 tsp. baking powder
- 1/4 tsp. sea salt
- 3/4 cup agave syrup
- 1/2 cup olive oil
- 1 tsp. vanilla extract
- 1/2 cup rice milk or almond milk
- 1 egg (optional)
- 3/4 cup toasted chopped almonds
Dissolve kudzu or arrowroot in a little cold water or juice and add to pan, stirring until thickened. (Add a little more juice if the mixture is too thick—it should be like a thick but pourable sauce.) Drizzle about 2 tablespoons of this mixture over pears and toss to coat them. Reserve the rest to serve as a sauce on the cake.
To make cake: Preheat oven to 350°.
Combine the dry ingredients in a mixing bowl. In a separate bowl or jug, mix together the syrup, oil, vanilla extract and milk. If using an egg, whisk it and add to the liquids. If not using an egg, add another 2 tablespoons of milk.
Add the liquid ingredients to the dry and mix well.
Oil an 8-inch springform cake pan and line the bottom with a circle of parchment paper. Arrange the pears in the bottom of the cake pan and spoon the cake mixture on top.
Bake for about 30 minutes. Test to see if it's done by inserting a toothpick or knife; if it comes out clean, it's done.
Remove from oven and let sit for 5 to 10 minutes, then turn out onto a plate or platter. Drizzle the jam mixture on top and spread evenly, spreading it down the sides as well. Sprinkle the toasted almonds around the edge.
- You can use other fruit such as peach, apple, pineapple, mango or fresh berries instead of the pear. You don't need to cook the other fruits, except the apple, which can also be cooked for 5 minutes.
- You can use amaranth or corn flour in place of the spelt for a gluten-free cake.
- In place of the olive oil, you could use rapeseed or melted coconut oil.
- Maple syrup can be used in place of agave.