I know my Millionaire Shortbread and Chocolate Brownie recipes to be the most appreciated ones on the blog, but I am quite sure this new Winter Cake recipe could have the delicious power to eclipse both of them. I’ve brought this cake to almost every party I’ve joined this year and every single person who tasted it either asked for the recipe or for me to bring them one at home. It is very simple to make, requiring a few basic ingredients, and takes almost no time. I am usually messing my entire kitchen up but I am quite sure you could make this cake only with two or three bowls… What’s more, its lightness and fruitiness would satisfy all types of sweet tooth.
What I adore about this cake is that it’s not only very airy, light and fluffy (and thus may be eaten at any time throughout the day – even as a breakfast!), but has the best texture – crunchy a bit nutty, with pieces of fruits that melt into your mouth. If you’re digging for a mind-blowingly delicious, healthy, simple and satisfying (slightly haughty too!) cake recipe – look no further, I’ve got you covered.
If there’s one thing I could recommend it would be to beat your eggs and sugar for a very long time, so that your cake will end up being the fluffiest thing you’ve ever seen! I guess you could replace the eggs with chia eggs but would end up with a less airy cake anyway. I unfortunately never tried this vegan version. So if you do, please let me know!
Almond, Pear, Ginger & Lemon Cake
- 4 large eggs, room temperature
- 125g of whole unrefined cane sugar or coconut sugar
- 1 tsp of vanilla powder
- 1 lemon, grated zest only
- 75ml of extra virgin olive oil
- 275g of ground almonds
- 70g of brown rice flour or millet flour
- 1 tsp of baking soda
- 1 tsp of ground cinnamon
- 1 tsp of ground cardamom
- 1 tsp of ground ginger
- ½ tsp of sea salt
- 3 pears, peeled, cored and thinly sliced
- Sliced almonds (about 40g)
- Edible flowers
(1) Preheat your oven to 180°C. Grease a loose-bottomed cake tin with olive oil and line the base with parchment paper.
(2) Beat the eggs with the sugar until fluffy and light, which takes about 5 minutes with an electric beater. Then add the vanilla, the lemon zest and the olive oil, continuing to beat until well incorporated.
(3) In a large mixing bowl, gently mix all the dry ingredients together, except the pears. Fold the dry ingredients slowly in. Try not to over-mix so that the cake stays airy and light.
(4) Add the pear slices at last, mixing correctly. Transfer that mess in the cake tin, parachute some sliced almonds on top and bake for about 55 to 60 minutes. It’s cooked when a toothpick inserted into the centre comes out clean.
(5) Remove from oven, let cool completely before taking it out of the tin and placing on a serving plate. Scatter some edible flowers on top as well as some honey if you fancy, before serving. (May be stored for 4 days in an airtight container, in the fridge).