Flourless pear and almond cake

This delicious pear and almond cake is flourless and free from butter too. What a healthy treat for afternoon tea.

Serves: 12

Ingredients:

For the pear puree

• 3 pears
• 2 tbsp. caster sugar
• 1 tbsp. lemon juice

For the cake

• 1 splash of vegetable oil to grease tin
• 8 large eggs
• 1 tablespoon lemon juice
• 50 grams flaked almonds
• 275 grams caster sugar
• 325 grams ground almonds
• 1 teaspoon icing sugar

Method:

1. Peel, core and quarter each pear. Cut each of the quarters into 3 smaller pieces. Put the pieces in a saucepan with the lemon juice and sugar and bring the pan to a bubble over a medium heat. Cover the pan and cook over a low heat for about 10 minutes or until you can mash the pear to a rough puree with a wooden spoon or fork. Leave to cool.
2. Preheat the oven to 180 degrees Celsius. Oil a 25cm spring form tin with almond or a flavourless vegetable oil and line the bottom with baking parchment.
3. Put the mixture puree in the processor with the eggs, ground almonds, caster sugar and 1 tablespoon lemon juice and blitz to a puree.
4. Pour and scrape the puree into the prepared tin, sprinkle the flaked almonds on top, and bake for 45 minutes. Check it as you go.
5. Put on a wire rack to cool slightly, then spring open. Serve warm with a dusting of icing sugar.

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