Almond Pear Torte
November 11, 2016 | Serves 8
- 3/4 Cups of Coconut Sugar (110g)
- 1/2 Cup of Softened Coconut Oil (100g)
- 2 Eggs
- 1 Teaspoon of Vanilla Extract
- 1 Cup of Ground Almonds (120g)
- 1 Teaspoon of Baking Powder
- 2 Pears
For the Topping
- 1 Tablespoon of Coconut Sugar
- 1 Teaspoon of Cinnamon
- 2 Tablespoons of Flaked Almonds
This is such a perfect dessert. It’s comforting and warming and surprisingly easy to whip up. It’s really versatile too- at other times of the year you can swap out the pears with whatever is in season. Serve it warm from the oven with a scoop of cold coconut cream.
Preheat the oven to 180’C. Cream together the coconut sugar and softened coconut oil with an electric mixer. Add in the vanilla and eggs and whisk until combined.
In a separate bowl, combine the ground almonds and baking powder and mix well.
Add the dry ingredients into the wet ingredients while mixing.
Grease a springform pan with coconut oil. Use a spatula to spread the mixture out evenly in the pan.
Slice the pears into eighths and press each wedge, skin side up, into the mixture.
Combine the coconut sugar and cinnamon for the topping and sprinkle all over the top. Then sprinkle on the flaked almonds.
Bake at 180’C for about 35 minutes. Serve warm with coconut cream.