Pear and Frangipane Cake – made with medjool dates and dusted with arrowroot. One for the weekend.
Prep/Cooking time: 1 hour
– 4 conference pears
– 100g (about 7-8) medjool dates – with pips removed
– 3 eggs
– 1/4 cup extra virgin olive oil
– 1/4 cup coconut oil
– 1 tsp almond extract
– 1 tsp apple cider vinegar
– 2 1/2 cups ground almonds
– 2 Tbsp arrowroot powder
– 1 tsp bicarbonate of soda
– pinch of salt
– 1-2 tsp of arrowroot for decorating
How to make it…
Preheat the oven to 180ºC. Prepare a 20cm loose based baking tin – line the bottom with baking parchment and oil the sides. Slice off the base of the pears so they are able to stand upright and using a potato peeler remove the skins.In a Nutribullet or blender combine the dates, egg, oils, extract and vinegar and blitz.
In a bowl mix together the ground almonds, arrowroot powder, bicarb and salt.Stir in the wet mixture and mix with a spoon. Transfer the batter into the baking tin and spread it evenly.
Push the pears base first into the batter and using your finger neaten up around the neck of the pears. Bake for about 45min (it should be a golden colour all over the top) and either serve warm with ice-cream or leave to cool.
Serve warm with a blob of ice-cream (homemade of course!!) a drizzle of runny coconut cream or just as it comes!
Thanks to Donna from Eighty, Twenty Nutrition www.eighty20nutrition.com