Almond Flour Pear Cake

4 fresh organic pears, any variety (Bosc and D’Anjou are best for baking)

1 3/4 c coconut sugar + 3 tsp (measured separately)

1 tbs fresh lemon juice

3 1/4 c almond flour

8 large eggs

1 1/4 tsp vanilla extract

1 tbs raw honey

1 tbs oil

1/3 c sliced almonds

Avocado oil spray

Preheat oven to 350 degrees. Place oven rack in the middle position. Spray a springform pan with the avocado oil spray. Cut a circle of parchment paper to fit the bottom of the springform pan.

Peel and core 3 of the 4 pears and roughly chop them into pieces. Place them into a small sauce pan with the lemon juice and 3 tsp sugar. Cover and cook over medium heat for 10 minutes. Let cool and then mash into a chunky puree. Add 1 tsp vanilla and mix well.

Place almond flour and remaining sugar in a large food processor and pulse 5 or 6 times. Add the eggs to the food processor one at a time with with pear puree. Pulse until mixed well. Pour the batter into the springform pan.

Peel and core the 4th pear then cut it into 1/4 inch slices. In a medium skillet heat the 1 tbs oil and honey stirring consistently until the mixture bubbles. Take the pan off the heat and stir in the remaining vanilla extract. Add the pear slices and toss gently to coat.

Sprinkle the almonds over the top of the cake batter, add the pear slices in a decorative design. Spoon any remaining sauce from the pan on top of the batter.

Bake 55-65 minutes until the cake begins to brown. When a toothpick comes out clean in the center, remove from the oven. Don’t let it brown too much. Cover with foil if that starts to happen before its cooked all the way through.

Let the cake cool for at least 30 minutes before removing the springform pan.

Remember … Be The Organic U – Feed Your Soul