Of which 13.4 g sugars and 7.4 g saturated fat.
No-added-sugar version: 250 kcal and 2.9 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (almond) · Magnesium (almond) · Fiber (pear)
Allergens egg, tree nuts
Pear cake with sliced almonds
Pear slices sunk into the batter, with sliced almonds for crunch.
Ingredients
- 1 large pear, ripe but firm (180 g / 6½ oz)
- 144 g (5 oz) almond flour
- 158 g (5½ oz) rice flour
- 105 g (3¾ oz) sugar — no added sugar: 150 g erythritol
- 1 tbsp baking powder (14 g)
- 3 eggs (150 g / 5½ oz)
- 73 g (2½ oz) coconut oil
- 60 ml (¼ cup) unsweetened almond milk
- 22 g (¾ oz) sliced almonds, for the top
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease a cake pan.
- Peel and core the pear, then cut it into thin slices.
The full method (8 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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