Pear and Cardamom Loaf Cake

Pear and Cardamom Loaf Cake


There are times, actually most times if truth be told, that I don’t like technology.  Not because I’m old fashioned and want the world back as it was in the 80’s, but purely because as my husband says, I’m a technology dark hole!  If something is going to go wrong it will happen to me, the ATM will eat my card, my computer just won’t run as fast even though it has plenty of space and OH so many examples I could keep you busy for the next hour. 

In all honesty, I am a right brained person, ask me to match a paint colour or design something I’m your person, but programming and high techie techie stuff just is not my game.  So the reason for this whole tangent that I’m on is that this website of mine is pretty easy even for me to run, and what I love about it is the schedule program.  So as you are reading this, I am actually away on holiday with my family and this post was actually done last Saturday in an attempt to get everything cleared off my desk before we leave (assuming it all goes to plan, fingers crossed).  That part of tech I love!

Ok, so to the pear and cardamom loaf, not much to say but try it, it is a winner!  A little sweeter than what I usually make, so do be aware of that but otherwise it is just as easy and simple as my banana bread recipe. 


Firstly, chop 2 pears into square chunks, then slice 1 pear into eighths


Prepare the loaf pan, I like to double line then spray with olive oil to ensure that it does not stick.


Slice the cardamom pods open and remove the seeds


Crush the seeds in a pestle and mortar (don’t you dig mine, it’s made of Himalayan salt!  I know right?!)


They should look similar to this


Fry the diced pears in coconut oil and cardamom until beautifully golden and caramelised, then set aside and leave to cool.


Blend together the dates and almond flour, then add the rest of the dry ingredients.


Whip the egg and apple cider vinegar together, pour over the flour mixture and gently mix it in.  Don’t over do the mixing as it is not good for the almond flour.


Add the fried pear to the batter and gently mix.


Place half the batter in the bottom of the tin, then arrange the sliced pears as you prefer.  Top with the remaining batter.


I topped mine with a few extra slices of pear and sprinkled with coconut sugar, but it was purely for aesthetic purposes.  Then pop into the oven for around 40-45min.  When done, the top should be beautifully crisp and the sides pulling away from edge of the tin.





Pear and Cardamom Loaf Cake
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
  1. 3 firm conference pears, peeled (2 diced and 1 cut into quarters or eights lengthways)
  2. 3 tsp fresh crushed cardamom (use a pestle and mortar to crush the seeds of about 10 pods)
  3. 2 Tbsp coconut oil
  4. 1 cup organic dates, chopped
  5. 1 ½ cups almond flour/ground almonds
  6. 2 Tbsp coconut flour
  7. 1 tsp bicarbonate of soda
  8. 3 eggs
  9. 1 tsp apple cider vinegar
  1. Preheat the oven to 180ºC.
  2. Prepare a loaf tin by lining it with baking parchment.
  3. In a frying pan on a high heat, melt the coconut oil, add the cardamom powder then fry the diced pears until beautifully caramelised.
  4. Once cooked, remove from the heat and leave to cool.
  5. In a blender or food processor blend the dates and almond flour together (do be very careful not to over blend, just a few seconds)
  6. In a medium bowl, combine the chopped dates almond flour mixture, with coconut flour and bicarbonate.
  7. In another whisk together the egg and apple cider vinegar.
  8. Pour the egg mixture into the bowl with the dry ingredients and gently mix (be careful not to over mix it)
  9. Scrape the contents of frying pan both pear and cardamom oil into the batter.
  10. Again stir very gently.
  11. Add half of the batter to the baking tin.
  12. Arrange the remaining pear head to toe (thick end facing thin end).
  13. Cover with the remaining batter and bake for 40-45min. Until the top is crisp and brown and the sides are pulling away from the edge.
  14. Leave to cool in the tin for about 20min, then remove and enjoy with a dollop of coconut cream or ice cream.
  1. * For an extra touch, add a few slices of pear to the top before baking and sprinkle with tapioca or arrowroot powder
Eighty 20 Nutrition

About Donna

5 thoughts on “Pear and Cardamom Loaf Cake

  1. made this last night! despite overcooking due to forgetting the timer and burning the outside it was still very moist inside..tasted divine though!

  2. I am setting aside time this weekend to go through the blog and actually try out a recipe. I think it’s time I stop being intimidated. I need to avoid nuts because of Maya, so open to you helping me shortcut the search. It’s a dessert hunt to start. I have zero confidence in making dessert hence the challenge 😉

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