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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!)
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: French, Scandinavian
Ingredients Method Notes

Ingredients
  

  • coconut oil
  • 7 ounces almond paste
  • 4½ tablespoons coconut oil, melted, divided
  • 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)

Method
 

  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.