Ingredients
The following ingredients have 8 Servings
- 1 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1 pinch sea salt
- 3/4 cup melted coconut oil
- 1/2 cup coconut sugar
- 2 eggs, at room temperature
- 1 large bosc pear
- 1 14oz. can full fat coconut milk
- 1/2 cup coconut sugar
- 1 teaspoon vanilla
- 1 pinch sea salt
- *optional – powdered sugar for serving
Instruction
- Preheat the oven to 350F.
- Combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, cardamom and sea salt in a bowl. Mix together with a fork.
- In a separate bowl, beat together the coconut oil, coconut sugar and eggs.
- Slowly add the dry ingredients to the wet until everything is well combined.
- Pour the batter into a greased 9inch springform pan.
- Peel and core the pear.
- Thinly slice the pear and arrange on top of the cake, pressing it into the batter slightly.
- Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick comes out clean.
- While the cake bakes, combine the coconut milk and coconut sugar in a medium saucepan over medium heat.
- Cook down for 15-20 minutes until thick and add the vanilla and sea salt.
- When the cake has baked, pour over about half of the caramel sauce.
- Save the remaining sauce for extra while serving or save for later.
- Top with a bit of powdered sugar, if desired, and serve warm.
