Let’s Cook with Gloria Malone. Pear, almond and chocolate cake.

This cake sounded so yummy I decided to do a road-test for Mother’s Day.  Some of my own sneaky additions only increased the intensity of this yummy treat.  Rich, delicious, moist and gluten free.  Does it get any better?


340g   Almond Meal   (I used 1/2 almond meal, 1/2 hazelnut meal)
60g   Desiccated Coconut
200g Castor Sugar
4 Extra Large Eggs
2tsp Vanilla Essence   (I used organic vanilla paste)
2&1/2 tbl Maple Syrup  (I used local organic honey)
1/2 Whole Nutmeg grated or 2 tsp Ground Nutmeg   (I also added 1 tsp of ground cardamom)
200g Unsalted Butter – melted and cooled at room temperature
3 Ripe Pears- peeled, quartered and thinly sliced
100 g Dark Chocolate Buttons



Pour half the batter into prepared tin then arrange half the pear and chocolate over.

Pre-heat oven to 160 degrees (fan-forced) or 180 degrees (conventional)

Grease and line a 24 inch spring form cake tin.

Combine the almond meal, coconut and sugar in a large bowl.

In another large bowl whisk eggs then add vanilla, maple syrup and nutmeg.  Whisk until frothy.

Whisk in the melted butter, then add to the dry ingredients.  Combine.

Pour half the batter into prepared tin.

Arrange 1/2 of the sliced pear then scatter 1/2 of the chocolate over the pear.

Add the rest of the batter then repeat with remainder of pear and chocolate.  Tap sides of tin to settle.

Bake for 70 minutes, remove from oven and cool completely in tin.

Delicious with yogurt, coconut yogurt or cream.


One Comment

  • Nikki Simler says:

    Thank you so much for this delicious recipe Gloria. It not only tastes great but looks great as well ! Just a note to say I replaced the maple syrup with black strap molasses which worked a treat.

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