Pear Almond Tea Cake

Morning tea, afternoon tea, dessert and supper are all sorted with our Pear Almond Tea Cake and it’s gluten free!


  • 4 pears (or apples if pears are unavailable)
  • 2 TBS ghee
  • 1 3/4 cups Flannerys Own Xylitol plus additional 3 tsp
  • Juice of 1 lemon
  • 3 1/4 cups Flannerys Own Ground Almond Meal
  • 8 large organic eggs (at room temperature)
  • 1 tsp vanilla bean paste, plus additional 1/4 tsp
  • 1 tsp honey
  • 1 tsp Flannerys Own Organic Coconut Oil
  • 1/3 cup Flannerys Own Slithered Almonds


  • Preheat oven to 180 degrees. Lightly grease & line a 25cm springform pan.
  • Peel, core & slice three of the four pears. Add the pears to a small saucepan with the lemon juice and 3 tablespoons of the Xylitol. Simmer the pears, covered, for around 15 minutes or until the pears are soft. Mash the pears.
  • Add the almond meal and the xylitol to food processor and pulse until combined. Add the eggs, the vanilla & pear puree and continue to process until the ingredients are combined.
  • Pure mixture into the lined springform tin.
    Peel, core & slice the remaining pear and add it to a small fry pan. Sauté the pear over low heat with the honey, ¼ teaspoon of vanilla & coconut oil until glossy.
  • Gently place the pear slices on top of the batter and sprinkle with the slithered almonds.
  • Cook cake for 30 minutes or until golden.
  • Serve with your favourite tea.

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