Korean Paleo Dessert: Spicy Pear & Walnut Cake with Honey and Cardamom

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 ripe pears, peeled, cored, and thinly sliced 1 cup raw walnuts, roughly chopped 1/2 cup coconut flour 1/2 cup almond flour 6 large eggs 1/4 cup honey 1/4 cup coconut oil, melted 1 tsp ground cardamom 1 tsp ground cinnamon 1/4 tsp sea salt 1 tsp baking soda

Instructions

1. a. Preheat the oven to 350°F (175°C). Grease and line an 8 inch cake pan. b. In a large bowl, whisk together coconut flour, almond flour, cardamom, cinnamon, salt, and baking soda. Set aside. c. In another bowl, beat eggs and honey until well combined. Slowly add the melted coconut oil while continuously beating the mixture. d. Gradually mix the dry ingredients into the wet ingredients, stirring until well combined. Fold in chopped walnuts. e. Pour the batter into the prepared cake pan, spreading evenly. Arrange pear slices on top of the batter in a decorative pattern. f. Bake for 35 40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Chef’s Insight

The combination of spicy and sweet flavors creates a unique taste experience, making this dessert perfect for those who enjoy a touch of heat in their treats.

Notes

This recipe uses coconut and almond flour to create a gluten-free dessert that's perfect for those following the Paleo diet. It also incorporates anti-inflammatory spices like cardamom and cinnamon, making it a healthier option for dessert lovers.