Recipe by: Michelle Pilarczyk
Source: adapted from Amy Chapman website
- 3 Tbsp melted coconut oil (or vegetable oil) plus more for oiling the parchment paper
- 1 ½ cups almond meal
- ½ cup gluten-free rolled oats
- ¼ cup gluten-free oat flour
- 3 Tbsp brown rice flour
- ½ teaspoon baking powder
- 1 large egg
- 2 large ripe pears
- 5 Tbsp maple syrup, plus more for drizzling
- ¼ cup maple sugar (or regular sugar)
- 1 Tbsp vanilla extract
- ½ teaspoon pure almond extract
- Pinch of salt
- Sliced almonds, for garnish
Preheat the oven to 180 C (350 F).
- Lightly oil a 12-inch square piece of parchment paper, and press it into a 9-inch round cake pan. (Don’t worry about the sides overlapping-this is what creates a rustic edge.) Set aside.
- Process the almond meal, oats, oat flour, rice flour and baking powder in a food processor until the oats are ground. Transfer the mixture to a medium bowl; set aside.
- Beat the egg in another medium bowl; set aside.
- Peel and roughly chop 1 of the pears.
- Process the chopped pears, coconut oil, maple syrup, maple sugar, vanilla, almond extract and salt in a food processor until smooth.
- Add the mixture to the bowl with the egg, and whisk to combine.
- Pour the pear-egg mixture into the flour mixture, and stir to combine.
- Transfer the batter to the prepared cake pan, and lightly spread it out.
- Working quickly, peel, quarter and core the remaining pear.
- Cut each quarter into 4 long slices, arrange them in a circle on top of the batter and sprinkle with chopped almonds.
- Bake the cake until the edges are deep golden and a toothpick comes out clean, 50 minutes.
- Set aside to cool.
- Drizzle the cake with maple syrup, and serve warm or cool.
- Leftover cake can be stored in an airtight container in the fridge for up to 3 days.
Download PDF here (many more photos are in this PDF): Michelle Gluten Free Pear Almond Maple Syrup Cake