Warm ginger flavor, sweet
pears, earthy molasses. And,
no flour in sight.
1 pear (I used Bartlett)
1/3 cup all-fruit apricot
preserves
1 TBSP + 2 sticks of butter
(we use Kerrygold)
3 eggs
1/2 cup coconut sugar
1/8 cup molasses
1/2 tsp salt
2 cup almond flour
1 tsp baking soda
1 TBSP fresh finely grated
ginger
1 tsp ground ginger
Line a 9-inch cake pan bottom
with parchment paper
Slice pear into ΒΌ-inch slices.
Discard core.
Warm apricot preserves
and 1 TBSP of butter until
almost hot. Pour into cake
pan that has been lined with
parchment paper. Arrange
pear slices in a spiral pattern.
Set aside.
Cream 2 sticks of butter
and the coconut sugar. Add
molasses and salt. Add 3
eggs one at a time. Hand mix
in grated ginger and ground
ginger. Add baking soda and
almond flour and mix in with a
spoon until combined.
Carefully spoon the batter on
top of the pears. After all the
batter is in the pan use a knife
or spatula to even out the
batter.
Bake at 350 F for 40 minutes.
Start checking around the 35
minute mark for doneness.
When a toothpick comes out
clean, the cake is done.
Let cool for 20 minutes then
invert on plate to remove
from pan.
18 May 2015 eNewsletter
PEAR
GINGER
CAKE