Almond Pear Maple Cake with Olive Oil
Directions
- 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
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