It is officially autumn here in the UK! Not just because of the obvious later sunrises and earlier sunsets but more the blustery winds that swirl orange leaves all over the place. Now, in books and movies this is considered romantic especially if there is a little child running around trying to catch the leaves or a couple romantically snogging in the woods….in reality it is a bloody pain in the you-know-what, leaves everywhere…gutters, drains, car windscreen wipers and let me not even start on the hay fever and itchy nose!!
Grumps over because this cake just makes me so happy and helps with forgetting about the itchy nose and blocked gutters. Yes it looks impressive and all, but don’t be fooled as it is BEYOND easy to make. I don’t even use a blender because it can actually be whipped up in a nutribullet or smoothie maker, it’s that easy!
Lets talk about the ingredients…pears have got to be one of my favourite cooked fruits, rather boring in a fruit bowl but pop it into a cake and boom! Plus they come with the added benefit of loads of fibre and a healthy dose of vitamin C to help with the upcoming winter. Cacao is another superfood ingredient that I’ve added, loaded with antioxidants, magnesium, iron and my fabulous mood enhancer so how can we go wrong?! Now here is a new one you would not have expected, blackstrap molasses…probably one of the most underrated superfoods available – read this article for more mind blowing information about this amazing ingredient.
Blackstrap molasses has over five times as much iron as steak and 1.5 times as much calcium as cheese (per calorie). There aren’t many foods that can boast those kinds of micronutrient levels! – Sarah Balantyne (The Paleo Mom)
So now that I’ve hopefully convinced you that it may be healthy for you to eat cake, let us talk serving. Serve it with whipped cream, ice-cream (healthy and low sugar of course) or with my favourite a drizzle of melted dark raw chocolate – utterly delish!!
- 3 conference pears
- 1 1/2 cups almond flour or ground almonds
- 1/2 cup cassava flour
- 1/2 cup raw cacao powder
- 1 tsp bicarbonate of soda
- pinch of pink Himalayan salt
- 1 tbsp grass-fed gelatin or store bought powdered gelatin
- 3 Tbsp coconut sugar /stevia/xylitol
- 3 eggs
- 2 Tbsp blackstrap molasses
- 1 tsp apple cider vinegar
- 1/4 cup avocado oil or coconut oil (melted)
- 1 cup black coffee
- Preheat the oven to 180ºC.
- Prepare a loaf pan by either greasing it with coconut oil/avo oil or lining with baking paper.
- Peel the pears and slice off the bottom to make a flat base.
- In a bowl sift together the almond flour, cassava flour, cacao power, bicarb, gelatin and salt.
- In a blender or smoothie maker mix the eggs, molasses, avo oil and apple cider vinegar.
- Add the wet ingredients to the dry ingredients then add the cup of black coffee.
- Stir the batter well.
- Pour it into the baking tin and insert the pears in standing position in a row, pushing them all the way down to the bottom of the base.
- Bake for 40min, once cooked remove and leave to cool.