Go Back
pear cake almonds cardamom

Flourless Pear, Almond, and Cardamom Cake

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!
(If not dairy-free you could sub butter for coconut oil!)
Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine French, Scandinavian
Servings 8

Ingredients
  

  • coconut oil
  • 7 ounces almond paste
  • tablespoons coconut oil, melted, divided
  • 3 large eggs, at room temperature
  • ½ teaspoon ground cardamom + more for sprinkling on top
  • teaspoon salt
  • medium pears
  • 2 tablespoons sliced almonds
  • 1 tablespoon granulated sugar
  • Confectioners sugar (for dusting on top before serving)

Instructions
 

  • Preheat oven to 350 degrees F.
  • Grease a 9 or 10-inch pie pan with coconut oil.
  • 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.
  • Pour the mixture into the greased pie pan. Use a spatula to get it all out and then spread batter evenly around pan.
  • 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.
  • 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.
  • 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.
Keyword almonds, cardamom, dairy-free, gluten-free