Pear Blackberry Almond Cake
Imagine a light, flavorful almond cookie combined with the simple sweetness of pear and the robust tang of blackberries.
That’s the idea behind this European inspired treat that’s perfect for brunch or with a nice cup of tea.
P.S. Collagen goes great in that tea too :)
Time: 15-20 minutes prep, 35-45 baking time
1 teaspoon coconut oil
1 large or 2 small ripe pears, peeled, cored, and sliced
1 tablespoon honey
2 teaspoons arrowroot starch
1 cup blanched almond flour
1/2 cup gluten-free flour blend
1/3 cup Great Lakes Gelatin Collagen Hydrolysate
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 cup canned coconut milk (full fat)
1 large egg
1/3 cup honey
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
3/4 cup fresh blackberries
Sliced almonds, for garnish (optional)
Preheat the oven to 350ºF.
Line an 8-inch cake pan with parchment paper.
Heat the oil in a large skillet over medium heat.
Add the pear and cook, stirring occasionally, for 2-3 minutes.
Add the honey and starch.
Stir for 1-2 minutes.
Remove from heat.
In a large bowl whisk together the almond flour, gluten-free flour bland, collagen, cinnamon, and baking soda.
In a separate bowl whisk together the coconut milk, egg, honey, lemon juice, and vanilla.
Pour the wet ingredients into the dry and stir to combine thoroughly.
Pour into the prepared pan.
Scatter the pears and blackberries over the top.
Bake for 35-45 minutes or until golden brown and a toothpick inserted comes out clean.
Cool completely in the pan before serving.