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Gluten-free chocolate, hazelnut and pear cake
Gluten-free chocolate, hazelnut and pear cake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Pear and dark chocolate cake with no gluten, dairy, or refined sugar - a delicious and wholesome treat by Katrina Woodman.
Ingredients:
  • 4 eggs, separated
  • 75g (1/3 cup) Natvia for Baking
  • 80ml (1/3 cup) honey
  • 8.80 gm vanilla extract
  • 125ml (1/2 cup) light extra virgin olive oil
  • 140g (1 1/3 cups) hazelnut meal
  • 35g (1/3 cup) desiccated coconut
  • 35g (1/3 cup) raw cacao powder
  • 40g (1/4 cup) buckwheat flour
  • 2 (about 450g) just-ripe pears, cored, thinly sliced
  • 100g dark chocolate (85% cocoa), chopped
  • 20.00 ml chopped hazelnuts
Instructions:
  • Begin by preheating the oven to 180C/160C fan forced and greasing the base and sides of a 22cm round springform cake pan. Line the pan with baking paper. Using electric beaters, whisk together the egg yolks, Natvia, honey, and vanilla in a bowl for 5 minutes until doubled in size and a ribbon trail forms when the beater is lifted. While continuing to beat on medium-low speed, slowly pour in the oil until the mixture is thick and well combined.
  • In a separate bowl, mix hazelnut meal, coconut, cacao, and buckwheat flour together.
  • Beat egg whites in a bowl with clean electric beaters until firm peaks form. Gently fold in half of the hazelnut mixture and half of the egg white into the yolk mixture until just combined. Then fold in the remaining hazelnut mixture and egg white until just combined. Pour half of the batter into prepared pan, top with half of the pear and chocolate, then pour over the remaining cake batter. Arrange the remaining pear in a concentric circle on top. Sprinkle with hazelnuts and remaining chocolate.
  • Bake for 50-60 minutes until a skewer comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool.

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