Description
A moist and flavorful Cardamom Pear Almond Cake that combines the natural sweetness of ripe pears and honey with the warm, aromatic spice of cardamom and the nutty richness of ground almonds. Perfect for a comforting dessert or a special teatime treat.
Ingredients
Scale
Dry Ingredients
- 200g ground almonds (about 2 cups)
- 1 teaspoon ground cardamom
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 120g honey (about 1/2 cup)
- 3 large eggs
- 60ml coconut oil (about 1/4 cup)
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Fruit
- 2 ripe pears, peeled and chopped
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a cake pan with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, honey, coconut oil, vanilla extract, and lemon zest (if using) until smooth and well combined to create a flavorful base.
- Add Dry Ingredients: Add the ground almonds, ground cardamom, baking soda, and salt into the wet mixture. Mix well until fully combined into a thick batter, ensuring even distribution of flavors.
- Incorporate Pears: Gently fold in the chopped pears to evenly distribute them throughout the batter without breaking them up too much.
- Prepare for Baking: Pour the batter into the prepared cake pan and spread it evenly with a spatula for uniform baking.
- Bake: Bake the cake for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool: Let the cake cool for 10 minutes in the pan to set, then transfer it to a wire rack to cool completely, which helps maintain the cake’s texture.
- Garnish and Serve: Once cooled, garnish the cake with sliced almonds and pear slices for an attractive and tasty finish before serving.
Notes
- You can substitute honey with maple syrup for a vegan option, but the texture may vary slightly.
- If fresh cardamom is available, grinding pods freshly will enhance the flavor even more.
- Ensure pears are ripe but firm to avoid excess moisture that can affect cake texture.
- For added crunch, toast sliced almonds before garnishing.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
