Desserts à la Mariane

I had some bosc pears in the fridge that weren’t being eaten, so I decided to use them to make a cake… and boy did it turn out to be a scrumptious one! So if you have some bosc pears lying around, or if you like pear cake, give this recipe a try!

Cake Ingredients:

• 4 bosc pears
• 1 cup egg whites
• 3 cups almond flour
• 2 cups oat flour (I use gluten-free)
• 2/3 cups almond butter
• 1 cup maple syrup
• 1/2 tbsp cinnamon
• 1/4 tsp nutmeg

Frosting Ingredients:

• 1 cup almond butter
• 3/4 cups maple syrup
• 1 tsp cinnamon
• 1/8 tsp nutmeg

Cake Directions:

Begin by cutting your pears into quarters and removing the seeds and stems. Place your cut pears into the bowl of your food processor (no need to peel them). Add the remaining ingredients into the bowl of your food processor and process until smooth.

Grease two round 8-inch cake pans with coconut butter. Pour the batter into the pans, dividing it up evenly between both pans. Place the cakes in preheated 350 Farhaenit oven and bake for 30-35 minutes or until the edges of the cake are lightly browned, the tops are lightly cracked, and a toothpick inserted into the center comes out clean or almost clean.

Frosting Directions:

Put all ingredients into a mixing bowl. Stir until well combined.

Assembly Instructions:

Once the cakes are removed from the oven, let them cool for 20-30 minutes on the counter. Once cooled, remove the first from its pan and place it on a cake plate. Spread some of the frosting over top. Place the second cake over the first cake. Use the rest of the frosting to cover the top and the sides of the cake. Place in the fridge for 4-5 hours to cool before serving. Store in the fridge.

Enjoy.