Olive oil cake may be a traditional Italian dessert that beautifully features the fruity attributes of olive oil, which in turn lends moisture together with richness. Combined with pears as well as thyme, this dessert feels and looks sophisticated while holding onto its old-world, rustic elegance.

Tip: Replace pears with pears, plums, apricots, or even peaches as the conditions change.


1 1/2 cups (450 mL) brown brown rice flour

1 cup (250 mL) almond flour (almond meal)

1/3 cup (60 mL) cane sugars or coconut sugar

1 Tablespoons (15 mL) trimmed fresh thyme or 1/2 tsp (2 mL) dried thyme

1 tsp (5 cubic centimeters) baking powder

1/2 tsp (3 mL) salt

2 large pure eggs

3/4 cup (180 milliliter) extra-virgin olive oil, plus more designed for pan

1/2 cup (125 milliliters) unsweetened plain or vanilla flavouring almond milk

2 pears, cored and thinly sliced, divided


Preheat oven to 300 F (180 Chemical). Grease 9 throughout (23 cm) food pan or springform skillet with a little oil, add parchment paper circle for you to bottom, and sauces parchment.

In medium bowl, blend flours, sugar, thyme, baking powder snow, and salt.

In massive bowl, beat egg with oil as well as almond milk. Stir flour combination into egg combination. Fold in half with the pear slices. Pour in to pan, smoothing released top. Arrange leftover pear slices in group on top.

Bake for 60 minute, until toothpick inserted during centre comes out merely a few damp crumbs. Cool for Half an hour before running knife all over edge, flipping meal onto plate, and then flipping onto a further plate so pear slices are face up. Amazing completely before chopping with serrated knife. Retail outlet leftovers tightly included in refrigerator.

Each offering contains: 379 calories; Five g protein; 20 g total weight (3 g kommet. fat, 0 f trans fat); 36 h total carbohydrates (Hunting for g sugars, 3 or more g fibre); 219 mg sodium