Olive oil loaf cake with whole pears, a hint of citrus, and a vanilla glaze perfect for breakfast, snack, or dessert.
1 ½ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
½ teaspoon ground cardamom
1/3 cup maple sugar
½ teaspoon baking powder
½ teaspoon baking soda
2 large eggs
2 teaspoons vanilla bean powder
2/3 cup unsweetened almond milk
½ cup olive oil
Zest of 1 orange
3 bosc pears, ripe, but not too soft
½ cup coconut oil
Juice of 1 orange
2 tablespoons unsweetened almond milk
2 tablespoons pure maple syrup
1 teaspoon vanilla bean powder
Make the cake. preheat oven to 350 degrees F/ 325 degrees F convection. Oil a loaf pan.
In a large bowl, stir together sugar, eggs, vanilla, orange zest, and oil until well combined. Stir in half the flour, followed by the milk, then the remaining flour along with the cardamom, baking powder, and baking soda. Pour into the prepared pan.
Peel and core the pears, using a melon baller or a teaspoon. Gently place into the batter and try to stabilize. If they fall over a little, it will still taste good 🙂
Bake about 1 hour, until a toothpick inserted in the center comes out clean or with a few crumbs. Cool completely in the pan before carefully loosening and removing. Place on the serving platter of your choice.
Make the glaze. In a small microwave safe bowl, place all ingredients. Microwave in 30 second increments, stirring in between, until fully melted. If mixture is too thick, add more milk. If it is too thin, add more coconut butter. Pour over cake, allow to set briefly, slice, and serve! Cake may be stored at room temperature for 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour.
Recipe adapted from food52
- Prep Time: 20 minutes
- Cook Time: 1 hour