Moist Almond Pear Cake

Author: @SoniaJacGarcia Serves: 10 Time: 10′ prep + 40′

Difficulty: easy


  • 2 ½ cups of almond flour
  • ½ cup of tapioca flour
  • 5 eggs (this recipe does not call for baking soda nor baking powder, eggs are the rising component here)
  • ½ cup sliced almonds
  • 1 cup REAL Maple Syrup Grade A or B
  • 1 teaspoon of salt
  • 3 teaspoon almond extract
  • 2 ½ cups of peeled and chopped fresh pears (ripe but firm) half inch size (Anjou, Bartlett, Bosc, Red Bartlett for the decoration on top)
  • 2 Tablespoons of peach jam or jelly to give shine to pears, if using decoration… apply with a baking brush as soon as cake comes out of the oven so that the jelly melts with the heat


1-    Preheat oven 350F

2-    Prepare an 8 inch spring-form pan with cooking oil or butter (I lined my pan with parchment paper; this cake also works in a non-spring-form pan as well)

3-    Measured out the almond flour and tapioca flour into a bowl

4-    In a separate bowl whisk together eggs and maple syrup

5-    Add salt and three teaspoon of almond extract

6-    Mix wet ingredients into dry mixture just to combine until a smooth batter forms

7-    Fold the pear into the batter

8-    Pour your batter into prepared pan and bake for 35-50 minutes when a toothpick or knife comes out clean (at 40 minutes, pls check if ready and add more time as needed in increment of 5 minutes)

9-    Decorate – Optional (you will need a whole pear without peeling – red Bartlett- in addition to the 2 1/2 cups of pears you are using to fold into the batter) You can decorate fanning out the slices of pears or you can form a rose shape – I fanned my out. Also optional, serve with sliced almonds. Remember to apply jelly if decorating, right after the cake comes out of the oven.

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