Honey Pear Tea Cake

Ingredients

• 200 g large eggs
• 0.333 cup honey or pure maple syrup (Choose honey or pure maple syrup.)
• 3 tbsp olive oil
• 1 tsp vanilla extract or Kahlua (Choose vanilla extract or Kahlua; source gives a weight range of 5–7 g.)
• 1 cup almond flour
• 1 cup oat flour
• 1 lemon zest (Zest of 1 lemon.)
• 2 tsp baking powder
• 0.5 tsp salt
• 1 cup pears (Chopped; reserve ⅓ (30 g) for topping.)
• 0.5 cup toasted pecans (Chopped; reserve a small handful for topping.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease and line a cake pan.

2. 2

   Core and dice the pears. Measure the chopped pears and set aside ⅓ (30 g) for the topping.

3. 3

   In a mixing bowl, whisk the eggs, honey or maple syrup, olive oil, and vanilla extract or Kahlua until smooth.

4. 4

   Gently fold in the almond flour, oat flour, baking powder, and salt until fully combined.

5. 5

   Stir most of the chopped pears and pecans into the batter, reserving a portion of each for the topping.

6. 6

   Pour the batter into the prepared cake pan. Arrange the reserved pears and pecans evenly over the top.

7. 7

   Bake for 20–25 minutes, until the cake is golden and a toothpick inserted into the center comes out clean.

8. 8

   Let the cake cool in the pan for 10–15 minutes before slicing. Serve warm or at room temperature; drizzle with additional maple syrup if desired.

Notes

The written recipe allows honey or pure maple syrup and vanilla extract or Kahlua; the transcript specifically describes using honey. Additional maple syrup for serving is optional and unquantified. The source does not specify cake-pan dimensions.

Nutrition per serving

• dessert
• gluten-free
• dairy-free
• baked
• tea cake
• afternoon tea