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Flourless Pear, Almond and Cardamom Cake

November 22, 2016 by Maria Adams 12 Comments

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This Nordic and French-inspired flourless pear, almond, and cardamom cake is a serious crowd-pleaser. Gluten-free and dairy-free.

pear cake almonds cardamomPin

Disclosure: Some of the links below are Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Pure bliss. That is how I feel about this cake.

I just can’t get enough of it. Perhaps because it’s made up of some of my favorite ingredients: pears, almonds, and cardamom. But it’s also about how these ingredients come together to form a tender, pastry-like cake that is sweet on the palate and visually stunning for the eyes.

Nourishing Holiday Dessert

While I have grown to love cooking, I’m a baker at heart. I love precisely measuring and then mixing together a variety of ingredients, letting the oven work some magic, and voila! So I was super excited about this month’s Recipe ReDux challenge: to create a healthy holiday dessert.

pear almond cakePin

I’m not one to label food as healthy or unhealthy–food is food. However, with ingredients such as almonds, eggs, and coconut oil, this pear, almond, and cardamom cake is quite nourishing. It’s also nice because it yields thin slices that just call out to be savored.

This gluten-free and dairy-free almond, pear and cardamom cake is pure bliss! Click To Tweet

Allergy-Friendly

Because it’s free of dairy, peanuts, and gluten, this cake is also allergy-friendly for many. If you aren’t dairy-free you could certainly use regular butter in this recipe as well. In fact, I adapted this recipe from a Boston Globe recipe for Flourless apple-almond pie-cake by Ingrid Lysgaard which used good old butter.

scandinavian cardamom dessert, gluten-free, dairy-freePin

Special Ingredient Spotlight: Almond Paste

The key to the simplicity of this cake is the almond paste. Almond paste is a Scandinavian product that can be purchased in most major supermarkets. My favorite is the Odense brand. It basically saves you the step of combining finely ground almonds and sugar into a paste.

Overall, the cake was quite simple to make. Just be sure to use a food processor to really combine the almond paste, coconut oil, and eggs. (I tried with a standing mixer first and that definitely did not work!)

I hope you give this recipe a try. Let me know what you think!

Pictures and text updated in November 2019.

Recipe

Flourless Pear, Almond and Cardamom Cake
 
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This flourless pear, almond, and cardamom cake is pure bliss. Simple to make and suitable for both gluten-free and dairy-free diets, it makes a stunning dessert! Serve on its own or with a dollop of whipped cream (use coconut cream if dairy-free). Enjoy!
Author: Maria Adams
Recipe type: dessert
Cuisine: Scandinavian, French
Serves: 8 servings
Ingredients
  • Coconut oil (for greasing pan)
  • 7 ounces almond paste
  • 4 tablespoons + ½ tablespoon coconut oil, melted
  • 3 large eggs, at room temperature
  • ½ teaspoon ground cardamom + more for sprinkling on top
  • ⅛ teaspoon salt
  • 1½ medium pears
  • 2 tablespoons sliced almonds
  • 1 tablespoon granulated sugar
  • Confectioners sugar (for dusting on top before serving)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease a 9 or 10-inch pie pan with coconut oil.
  3. Crumble almond paste into a food processor. Add 4 tablespoons (1/4 cup) of melted coconut oil and process until smooth. Add the eggs, one at a time while processing. Add the cardamom and salt and continue to process until smooth.
  4. Pour the mixture into the greased pie pan. Use a spatula to get it all out and then spread batter evenly around pan.
  5. Slice the pears into halves and then thin slices. Place the slices in a circular pattern on the batter. They can overlap, but don't let them touch the edge of the pan.
  6. Brush the tops of the pears with the remaining coconut oil and sprinkle with sugar. Sprinkle on the sliced almonds and a little extra cardamom if desired.
  7. Bake for 35-40 minutes (10-inch pan) or 40-45 minutes (9-inch pan), or until firm to touch and golden brown. Let cool before dusting with powdered sugar.
Notes
Serving suggestions:
Whipped cream or coconut whipped cream if non-dairy.
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This gluten-free and dairy-free pear, almond & cardamom cake is pure bliss. Perfect for holiday gatherings and entertaining, it can be made the day before or even weeks before and frozen. Best of all, no fancy baking knowledge required, just a food processor, almond paste, and a close watch on the oven while it bakes. Enjoy!Pin
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Filed Under: Desserts, Holiday, recipes Tagged With: almonds, cake, dairy free, gluten free, holiday dessert, pears, pie

Previous Post: « Festive Roasted Acorn Squash
Next Post: Ginger Molasses Banana Breakfast Cookies »

Reader Interactions

Comments

  1. Lauren O'Connor

    November 22, 2016 at 12:41 pm

    Pear, almond, cardamom sound like such a lovely combination. And how gorgeous this cake is with the thinly sliced pears.

    Reply
    • halsanutrition

      November 23, 2016 at 9:03 am

      Thanks Lauren!

      Reply
  2. Lauren

    November 22, 2016 at 7:17 pm

    So pretty! Love pear desserts!

    Reply
    • halsanutrition

      November 23, 2016 at 9:03 am

      Thank you. Me too!

      Reply
  3. EA Stewart

    November 23, 2016 at 12:04 am

    Beautiful cake! And, I love that it’s gluten-free 🙂 My son loves pears, so I’m sure he will love this cake too!

    Reply
    • halsanutrition

      November 23, 2016 at 9:05 am

      Thank you. I hope you try it and love it! My 10-year old son loves pears too! But my 8-year old was disappointed I didn’t make an apple cake!

      Reply
  4. Marisa

    November 25, 2016 at 8:01 pm

    What a beautiful dessert. Love the flavor combination too!

    Reply
    • halsanutrition

      December 1, 2016 at 12:56 pm

      Thank you Marisa!

      Reply
  5. Bailey

    November 25, 2017 at 4:30 pm

    Beautiful!!! Such a great combination of flavors!

    Reply
    • halsanutrition

      December 5, 2017 at 9:07 am

      Thanks! Yes, one of my favorite flavor combos!

      Reply
  6. Audrey

    January 12, 2021 at 6:29 pm

    Can it be made with butter rather than coconut oil? My husband does not like the taste of coconut oil in food

    Reply
    • Maria Adams

      January 12, 2021 at 8:45 pm

      Hi Audrey, Yes, you could definitely use butter instead!

      Reply

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I'm Maria, a mom and Registered Dietitian with a love for good food. Let me help you navigate your way to happier, more confident eating and cooking. I take a non-diet, intuitive eating approach and truly believe that all foods can fit! Read More…

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I made these cardamom oat muffins in honor of my s I made these cardamom oat muffins in honor of my son Henrik's name day today. 💗Following in the footsteps of my mom, I woke him up with hot cocoa, a muffin, and a song ("Med en enkel tulipan"). ⁠
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Looking to add a new side dish to your repertoire? Looking to add a new side dish to your repertoire? How about this stuffed acorn squash? ⁠✨⠀
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Inspired by a recipe in one of Mollie Katzen’s Moosewood cookbooks (bought during my college days in the 90’s!), it's loaded with nourishing ingredients such as farro, walnuts, spinach, apples, onions, celery, and, of course, squash! ⁠❤️⠀
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Note, in my original version on the blog I used freekeh, a wheat grain that is high in fiber and protein. I didn’t have any when I made this, so I subbed farro, another delicious whole grain.⠀
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H A P P Y New Year! 🎉 Here’s to a bright ye H A P P Y New Year! 🎉 

Here’s to a bright year ahead! A year filled with joy, gratitude, creativity, simplicity, laughter, love, and kindness. ❤️

Start everyday with gratitude and intention. Be authentic. Be present. 

Do what you love. Spread kindness. 

Nourish your body, mind, and soul. 🌈 

And be sure to follow along for non-diet nutrition tips and cooking inspiration! 💫 

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Morning Stack ☀️ More than ever it’s all ab Morning Stack ☀️

More than ever it’s all about the small moments of joy in the day. Like cooking up a batch of pancakes for your family in the morning. ❤️

I will be honest, I whipped these up on this morning because we were out of other breakfast staples including cereal, toast, and milk. But sometimes a shortage of our go-to’s is the motivation we need to get creative in the kitchen. Am I right?

Recipe for these pancakes is on the blog, just search “Flying Pancakes.” Today I added @wildblueberries 🫐 both to the pancakes as they cooked and on top of the stacks. I also topped them with whipped cream and got my 14-year old to pour on some maple syrup. (Yes, it was definitely more of a pour than a drizzle! 😂)

Anyway, if you like pancakes, definitely give these a go. 👍They provide a good amount of protein, fiber, and fat to keep you satisfied and fueled (at least until snack time!). A variation of these is also included in my breakfast e-book. Available for sale now, link in profile. ✨

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These gingerbread 🍐 muffins are so good and the These gingerbread 🍐 muffins are so good and they are on the blog today! ✨

Perfect for cozy holiday mornings, cozy holiday afternoons, cozy holiday evenings. 🤣Seriously though, they are tasty any time of day (or year). 

My favorite is when I can freeze half the muffins I make and then pop them out and heat them in the microwave as desired. 👍

Link to recipe in profile. ⤴️ Happy Friday!

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Snow coming your way? ❄️ Then this is the perf Snow coming your way? ❄️ Then this is the perfect time to mix together the dough for “pepparkakor” (Swedish Gingerbread Cookies). ❤️You see, it needs to rest in the fridge for at least a night. Come morning, you will be ready to bake! 👩‍🍳

These authentic Swedish cookies take some practice and patience to make. The dough needs to get quite thin, but not break. If at first you don’t succeed, keep at it and in no time you will get it down. 😀My boys, now 12 & 14, love to help make these cookies. They also love, love that there are no eggs in the dough so that they can take a little taste here and there! 😉

This past weekend when they were making these they were debating about whether the cookies were better raw or cooked, they decided it was a tie! 

You can find the recipe on my blog just search for the fun word “pepparkakor.” Go to my bio to find a link. ⤴️

#pepparkakor #gingerbreadcookies #swedishcookies #kidsinthekitchen #swedishchristmas #bakingboys #teensinthekitchen #snowdays #bakingfromscratch #homemadecookies #scratchbaking #christmascookies #pepparkaka #preservingtraditions #gratefulheart #halsanutrition
Interrupting this cookie feed to remind you of the Interrupting this cookie feed to remind you of the importance of taking time out for lunch! ✨One of my favorite go-to lunches when I’m burnt out on sandwiches and don’t have any leftovers or soup, is a colorful salad.

Here are my tips for creating a simple but satisfying lunch salad:

1️⃣Keep greens on hand and always be salad ready. Arugula, baby spinach, and mixed greens are my favorites. 
2️⃣Scour your fridge for a few additional veggies that can be chopped and eaten raw on your salad. Leftover cooked veggies are also great.
3️⃣Include a protein source such as sliced up smoked turkey, canned beans, cooked lentils, leftover salmon, or eggs. 
4️⃣Add grains such as bread, farro, or rice, or a starchy veggie such as potatoes, sweet potatoes, or corn. 
5️⃣Add fat and flavor with nuts, seeds, cheese, avocado, and olive oil/dressing. 

Enjoy mindfully, preferably with another family member and away from all your screens! (This doesn’t always happen here, but we try!!!) 💗
Happy St. Lucia Day! ✨During the dark cold month Happy St. Lucia Day! ✨During the dark cold months, Lucia brings us light and hope. This seems especially fitting this year.

Lucia is one of my favorite Swedish traditions. 🕯I grew up celebrating Lucia Day with my family and it was always extra special because it was also my dad’s birthday. ❤️

To celebrate, I made saffron buns and pepparkakor (Swedish gingerbread cookies). Saffron buns, often called “lussekatter” in Sweden, are a Lucia staple. They are sweet, yeast-risen buns that can be shaped in a variety of ways and are delicious with coffee, tea, or glögg. ☕️

I am so grateful that my mom continued this tradition in our family when we moved to the US (38 years ago!) and instilled in me a love for baking. Tack Mamma! 😘

#luciaday #santalucia #stlucia #saffransbullar #saffronbuns #lussekatter #lussebullar #adventsfika #swedishtradition #halsanutrition #foodtographyschool #foodtography @foodtographyschool #candles #addlight #luciadagen #luciadagen2020 #fikatime
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Meet Maria!

I'm a Swedish-born, New England-raised dietitian with a love for good food and baking. Follow my blog for nourishing recipes, non-diet nutrition advice, and a touch of Swedish inspiration. Read More…

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