Gluten free pear and almond cake

Ingredients

2 pears
125g butter
3/4 cup castor sugar
4 separated eggs
½ tsp almond oil (careful;it's potent - skip if you're not a marziFan🤣)
1 tsp vanilla
3/4 cup roasted almond meal
¼ cup coconut flour
¼ tsp bi-carb soda

Method

Set the oven to 160ºc fan or 180ºc normal oven
Grease and line 20cm(ish) deep cake tin

1. Peel and core the pears. Blend one, finely slice the other
2. Whip the egg whites until soft peaks. Set aside
3. Cream butter, sugar and essences with electric beater until lighter in colour
4. Add egg yolks 1 at a time and beat until combined
5. Stir through the pureed pear
6. Combine coconut flour, almond meal and soda; make sure the soda is evenly mixed through with the coconut flour
7. Fold through half the dry ingredients with half the beaten egg whites
8. Fold through the remaining egg whites and dry ingredients until all combined
9. Pour half the mix into the prepared cake tin and cover with a layer of the sliced pear
10. Pour over the remaining mix. Top with the optional crunchy topping if you want to use it
11. Bake in a moderate oven approximately an hour. You will smell when it is done, or test for a knife to come out clean after stabbing

Optional bake on crunchy topping

2 tbsp brown sugar
1 tbsp rice flour
1 tbsp almond meal
½ cup slivered almonds

Combine all of the above and sprinkle evenly over the cake before baking.