Do you ever get a sudden inexplicable craving for a particular dish or flavor? When I get stressed, I start craving pickles (the really crunchy dill kind) and salami–basically anything really strong in flavor. Often sauerkraut or kimchi will do in a bind. I also regularly crave almond flavor, and I’m not talking about the flavor you get from a handful of almonds. I’m talking about that super strong flavor you get from almond extract.
My mom used to make these delectable almond butter cookies using white flour, loads of butter and sugar and almond extract. They were flaky, sweet and super almondy, and while I haven’t attempted to recreate them gluten-free, I’m often nostalgic for that flavor.
I recently discovered some pears in my fruit bowl that had become very ripe, and since they were too ripe to slice into a salad, I thought why not bake them into an almond cake? Who doesn’t love the combination of pears and almonds? The added spices make this version more flavorful and a little more “sophisticated” in case you’re serving it to guests (or leaving it on a friend’s doorstep during the COVID-19 restrictions).
Like most of my recipes, this one is super easy to make. After all, who needs more challenge and stress in their lives right now? You can make this using any variety of pear, but I prefer to use Bartlett or Packam.
Ingredients
1 cup all-purpose gluten-free flour (I like this brand)
1 cup almond flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup butter, softened or 1/2 cup mild-tasting olive oil
1/2 cup sugar
2 large eggs
1 tsp pure vanilla extract
1 tsp almond extract
3 Tbsp nut milk
2 ripe pears, peeled, quartered and cored, and cut crosswise in 1/4-inch slices
Preparation
Preheat oven to 350F. Lightly grease and flour a standard 8-inch cake pan or springform pan. Cut a piece of parchment paper to fit the bottom.
In a medium size bowl, whisk together the dry ingredients.
In a larger bowl, beat the butter (if using) with a wooden spoon or rubber spatula until its a smooth, even consistency. Beat in the sugar. Beat in the eggs, one at a time, blending well. Add in the extracts and nut milk, and blend. Add the dry ingredients to the wet, and fold in just until blended. Fold in the pear slices. Spoon the batter into the prepared pan and gently smooth the top using the back of a spoon or rubber spatula.
Place in the center of the oven and bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean and the cake has turned golden brown.
Allow the cake to cool completely and serve with a dusting of powdered sugar and a sprinkle of cinnamon.
Enjoy!
Eat Well, Be Well, Live Well 