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11 Oct, 2021

Blackberry and pear cake



  • 1 punnet blackberries
  • 2 pears, peeled and cored and cut into thin vertical slices
  • 1 splash of vegetable oil to grease tin
  • 8 large eggs
  • 325g ground almonds
  • 50g gluten-free plain flour
  • 270g maple syrup
  • Juice of ½ lemon
  • 50g flaked almonds


  1. Preheat the oven to 180 degree celsius. Oil a 25cm / 10 inch springform tin and line the bottom with baking parchment.
  2. Put the eggs in a food processor with the ground almonds, flour, maple syrup and lemon juice and blitz to a puree. Pour into the prepared tin and top with the sliced pears forming a circle and the blackberries. Sprinkle the flaked almonds on top, and bake for 40-45 minutes. It may be worth having a look at the cake after 35 minutes as ovens are slightly different and you want this cake to be as moist as can be!
  3. Put on a wire rack to cool slightly. This cake is best served warm with a dollop of coconut yoghurt or dairy free cream!