A gluten-free, dairy-free pear cake made with almond meal, psyllium husk, cinnamon, and vanilla. Great dessert for a holiday celebration.
Preheat oven to 350º F. Place a rack on a lower shelf.
Take a little of the coconut oil and rub it on a spring-form pan. Get the bottom and the sides.
In a large bowl, combine almond meal, psyllium husk, baking soda, and salt. Mix well.
Prep the pears - 1 chunked, 2 cubed, 1 thinly sliced for the topping.
In a blender, add the eggs and chunks from one pear. Blend until pears are completely dissolved.
In a small pot, add coconut oil, cinnamon, vanilla, and lemon juice and zest. Melt over low heat until coconut oil is liquid.
Remove coconut oil mixture from heat. (Make sure the oil is cool enough to touch. We're going to add it to the eggs, and don't want to cook them with hot oil.)
Start the blender again, and slowly pour in the oil mixture. Blend everything a bit more to make sure it's fully incorporated.
Add the cubed pears to the almond meal mixture. Add the liquid from the blender to the bowl as well. Stir until well combined.
Pour the batter into the spring-form, and make into an even layer.
Take the pear slices, and top the batter. We usually make a ring, but I'm sure there are other designs that look great.
Put on the lower rack in the oven and bake for 45-55 minutes. We like to go on the longer side to get the edges a little crunchy and remove the moisture.
Remove from oven and let cool 5 minutes. Remove the spring-form, and serve warm.
•Leftover cake lasts 3 days out on the counter... we've never had leftovers longer than that!