1Preheat the oven to 375°F. Thoroughly grease a mini cheesecake pan or small cake pan with olive oil.
2In a bowl, combine the diced pear with the maple syrup. Set aside.
3In a large mixing bowl, crack the three eggs.
4Add the maple syrup, olive oil, and vanilla extract or Kahlúa. Whisk until smooth and fully combined.
5Add the almond flour, oat flour, potato starch, baking powder, and salt. Whisk until a smooth, cohesive batter forms and no dry streaks remain.
6Gently fold the prepared pear mixture into the batter, distributing evenly throughout without overmixing.
7Pour the batter into the greased mini cheesecake pan or cake pan, smoothing the top evenly.
8Bake for 35 to 45 minutes for mini pans, or 50 to 60 minutes if using a single small cake pan, until golden and a toothpick inserted into the center comes out clean.
9Allow the cakes to cool completely before removing from the pan.
10Slice and serve.
Ingredients
3 large eggs
80 g maple syrup
75 g olive oil
5 g vanilla extract or Kahlúa
100 g almond flour
100 g oat flour
30 g potato starch or corn starch
12 g baking powder
1.5 g salt
180 g pear, peeled, cored, and diced
30 g maple syrup
Equipment
mini cheesecake pansmall cake panbowllarge mixing bowl