I bought some pears recently, but we were not able to eat them all up before they got too soft. Since my children like pears rather crisp I decided to bake a pear almond cake.
This cake is slightly sweetened with a mix of organic cane sugar and honey. The batter is made of a mix of Einkorn flour and almond meal.
There are multiple reasons why I try to avoid grains in my cooking, but one of the most important is that the scientific engineering of wheat produces an end product which many people physically can’t even deal with anymore. The gluten content and other compounds are different than in the ancient form of wheat and this often results in problems such as digestive issues, bloating, inflammation, and weight gain.
Our wheat from today is certainly not the one which our great-grandmother used, but there are some ancient grains available on the market which are healthier and easier to digest.
Einkorn has less gluten and more nutrition than the engineered standard wheat flour. Buying organic is super important because wheat gets heavily sprayed with glyphosate-containing pesticides, which does not only wreak havoc on our gut health but also impairs other areas of our body systems such as endocrine/thyroid function.
Impaired thyroid function is connected to low stomach acid what can cause malabsorption of nutrients and all of its consequences.
Glyphosate is a bacteria killer. It kills your friendly intestinal bacteria too and thus imbalances your gut microbiota, which is essential for physical and mental health!
If your child is complaining about tummy aches after eating grain products try to bake your own goodies with Einkorn flour and watch if sensitivity improves.
Don’t hesitate to load that cake with a generous layer of sliced pears. The fruit will shrink in size and it often happens to me that I regret it afterward if I did not use enough fruit.
Pears, where I live, are in season from August to December. Yes, it is May already and the last ones I bought were imported from Argentina. I know. Not preferable to choose fruit which has to travel half of the world before we buy it. Luckily spring has finally arrived in my area, and with that, our weekly farmer’s markets are going to offer a lot of fresh and local produce again. Yay!
Pears are loaded with antioxidants, fiber, and anti-inflammatory flavonoids. They are good for conditions like constipation and they actually are a better source of pectin than apples. Pectin is a water-soluble fiber beneficial for digestive health.
Pear Almond Cake
Ingredients
- 130g butter
- 50g organic cane sugar or honey
- 2 eggs
- 1 tbsp vanilla extract
- 60g Einkorn flour
- 100g almond meal
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- pinch of sea salt
- 3 pears, ripe, peeled, cored, and sliced
- 50g sliced almonds
Instructions
Pre-heat the oven to 190 C
Line the bottom of a springform with parchment paper and grease the sides with butter.
I used a 28cm springform but you might also use one which is a bit smaller. The cake layer is supposed to be not too thick. Around 3cm.
Prepare pears and set aside.
In a large bowl beat the butter and sweetener of your choice.
Add the eggs, one at a time.
With a spatula, fold in the flour, almond meal, baking powder, and sea salt.
Fill into springform and flatten out with the back of a spoon. The batter has a thick consistency and the hight of the batter layer is good at around 3cm.
Arrange pear slices on top of the cake until the surface is completely covered.
Bake 25 minutes, sprinkle almond slices and 1-2 tbsp cane sugar on top and let bake for another 10 minutes.
Make a skewer test, the cake is ready when it comes out clean.
Enjoy!
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