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Caramelized Pear, Rosemary, Olive Oil Cake

Serves 8-10



1 heaping T. coconut oil

3 bosc pears, peeled and thinly sliced

½ cup plus 2 T. succanat

4 eggs

½ tsp. vanilla extract

½ olive oil

2 cups almond flour

1 T. baking powder

2 tsp. minced rosemary

zest of 2 lemons

pinch sea salt

Preheat oven to 350 degrees. Prepare a 9 inch round cake pan by lining the bottom with parchment paper and lightly greasing the sides with coconut oil or butter.

Heat a large sauté pan on medium high heat and add the coconut oil. Add the pears to the pan with 2 tablespoons of succanat and sauté until the pears soften and lightly caramelize. Let the pears cool and then line them at the bottom of the cake pan so that they cover the entire surface. The pears should be overlapping one another.

In a medium bowl beat the eggs and sugar together on a medium speed until well combined. Add in the vanilla and olive oil and continue to beat another 10 seconds. In a separate bowl combine the almond flour, baking powder, rosemary, lemon zest and salt and mix well.  Add the flour mixture to the liquid and combine thoroughly. Pour over the pears in the prepared cake pan and place on a middle rack in the oven.

Bake for 30-35 minutes or until a toothpick comes out clean. Let the pan cool before carefully turning it over and releasing the cake. Serve and enjoy.

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