Happy Valentines Day to everyone out there who celebrates it! With my Birthday in February and our anniversary in March, we have more than enough Lovin' happening at this time of the year so are happy to sit this day out and leave Feb 14th to you!!
Even though I don't officially celebrate the Feast of Saint Valentine on this one particular day each year, doesn't mean I that I don't express my love for my loves in my way, with food (and I don't miss out on all things heart-shaped either (glittery gold heart elbow pads and heart plasters)).
I have always expressed love through food. It is how I care, comfort, celebrate and love.
It is kind of like a book of Maddie's (Hug Time, I've mentioned it before), in which the little cat tries to go around the whole world hugging everyone, and finishes with this...
"The world is so big...And yet so small, It's time that we embrace it all. That's something that we all can do. Start with the one who's closest to you"
And so I bake. And cook. And embrace the one's who are closest to me, by cooking and baking with all of my heart.
I wanted to share this recipe today because it is how I am loving on you for reading meg-made, commenting, emailing and supporting me. I express my appreciation and love with food, so this particular Valentines Day I share with you a new favourite and delicious sweet treat!
I have started really experimenting with my Gluten Free cakes lately, mostly using almond meal/flour as the base flour. The tried and tested Orange & Almond was always a winner, so next I tried a Carrot & Almond cake, and that too was a winner. So when I found a recipe for a GF Pear & Almond cake I knew I had to give that a try too. And it too, did not disappoint.
The first clear sign that I was onto something good was the titled of the blog where I found it, Momma's Gotta Bake! I love it! The number of times I've said this to my husband in the past two years when I've been stressed out of my whits and needed to relax, "can you watch Maddie for a bit honey, Mama's gotta bake!!". It was where I went to when I needed my happy, quiet and therapeutic space.
This recipe is directly from Mamma's Gotta Bake the only change I made was that I only made half the recipe (big mistake that turned out to be!!).
4 pears, any kind, 3 for batter 1 for topping
1 3/4 cups sugar plus additional 3 teaspoons
1 tablespoon fresh lemon juice
3 1/4 cups ground almond meal
8 large eggs, room temp
1 teaspoon, plus additional 1/4 teaspoon pure vanilla extract
1 tablespoon honey
1 tablespoon neutral tasting oil (like canola or grape seed)
1/3 cup sliced almonds
(Here's my little foil creation that I put around and on top of my cake to continue cooking the middle, without overcooking the outsides....)
6. Let the cake cool in the pan for 30 minutes and then you can remove the sides.
Plus = No GF floury taste, moist yet light, love the honey'd pear on top!
Minus = Only that I made 1/2 batch
Interesting = It's like an apple tea cake, but with pear!!
Psst!! If you are looking for a little more meg-made, I'd LOVE for you to follow along!