• Brittany Aldridge

Sticky Date and Pear Torte

It’s winter and sticky date pudding always sounds like a great idea! As we can’t have it all the time, I decided to make a seriously drool worthy (and healthy!) sticky date torte instead. this beautifully fluffy, sticky and sweet torte is filled with soft cinnamon stewed pears, dates and flakes almonds. The best part is that it’s completely refined sugar, wheat, dairy and gluten free too! Please enjoy and let me know what you think!

Serves 9



INGREDIENTS

  • 2 cups almond meal

  • 2/3 cup chopped pitted dates

  • 2 pears, diced

  • 1/2 cup coconut sugar

  • 2 eggs

  • 3 1/2 tbs. coconut oil

  • 1 1/2 tsp. Cinnamon

  • 1 tsp. 100% vanilla extract

  • 1 tsp. baking powder

  • 1/2 cup flaked almonds, divided


INSTRUCTIONS

  • Preheat oven to 180°C (350°F) and line cake tin with baking paper.

  • On a clean chopping board, chop dates and pears then place them in a small bowl with the almond meal, half the flaked almonds, and baking powder.

  • Mix the coconut sugar, eggs, cinnamon, vanilla and coconut oil in a seperate bowl using a whisk until creamy. Add the dry ingredients to the wet and fold until well combined.

  • Transfer the batter in to the prepared cake tin then sprinkle over the remaining flaked almonds. Place in to the oven for 25 minutes or until a skewer comes out clean.

  • Allow to cool for 10 minutes before turning out on to a wire rack. Then enjoy!


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