Indy Power: A sweet slice of autumn
This almond and pear torte is sure to warm you up on a cold day - and it's easy to make, too
Almond Pear Torte
This is the most perfect autumn dessert. It's comforting and warming and surprisingly easy to whip up. It's really versatile, too - at other times of the year you can swap out the pears with whatever is in season. Serve it warm from the oven with a scoop of cold coconut cream.
Serves 8. Gluten-free, dairy-free & paleo-friendly.
110g coconut sugar
100g softened coconut oil
1 tsp vanilla essence
120g ground almonds
1 tsp baking powder
For the topping:
1 tbsp coconut sugar
1 tsp cinnamon
2 tbsp flaked almonds
Preheat the oven to 180°C. Cream together the coconut sugar and softened coconut oil with an electric mixer. Add in the vanilla essence and eggs and whisk until combined.
In a separate bowl, combine the ground almonds and baking powder and mix well. Add the dry ingredients into the wet ingredients while mixing.
Grease an 8-inch spring form pan with coconut oil. Use a spatula to spread the mixture out evenly in the pan. Slice the pears into eighths and press each wedge, skin side up, into the mixture.
Combine the coconut sugar and cinnamon for the topping and sprinkle all over the top. Then sprinkle on the flaked almonds.
Bake at 180°C for about 35 minutes. Leave to cool for about 10 minutes before serving warm.
Step 1: Make base
Step 2: Cut pears
Step 3: Bake
THE POWER OF PEARS
Pears are kind of underrated — I always seem to forget about them but it only takes one juicy bite to remind me just how delicious they are. They have incredible natural sweetness and such a gorgeous texture that makes them amazing in desserts like this one, and they’re really great for you, too. They’re full of antioxidant and anti-inflammatory nutrients with just one pear providing half of our daily flavonol needs. They’re also a rich source of fibre which is great for digestion and heart health, and they’re low in acid, so they’re perfect for sensitive stomachs. Make sure you eat the skin though — about half of a pear’s fibre is in the there.
Cinnamon. For as long as I can remember, it’s been one of my favourite things. When I was little I used to eat cinnamon toast for breakfast and to this day I sprinkle it on everything from coffee to smoothies and porridge. Lucky for me, it’s loaded with antioxidants, is a powerful anti-inflammatory and is great for your metabolism as it increases our insulin sensitivity, which is crucial for regulating energy use. I loves its warming, comforting taste and how it makes things taste extra sweet without adding sugar. As the weather gets colder you can add it to, well, everything!
SPRING TO IT
A good springform pan is a kitchen essential. If you don’t have one, you’re destined for some baking heartbreaks — there’s nothing worse than making a gorgeous dessert and wrecking it when you try and remove it from the tin. I swear by mine and I use them all the time for pies, quiches, tarts and cakes. I get most of my bakeware on Amazon, it’s great for comparing prices so you can get the best deal.