Pork Pie Cake

Prep: 30 Minutes
Cook: 1 Hour 30 Minutes-2 Hours
Serves: 8-10

Rest assured, there’s no actual pork in this show-stopping cake! Instead, it’s delicious ground almond frangipane and sweet, tart plums. This is actually one of our first-ever recipes from our first-ever book, Paleo Primer. Check it out if you haven’t got a copy.

Nutrition
Calories	457
Carbs	22
Fat	40
Protein	7
Free From

Ingredients

Pastry

175g ground almonds
75g butter, softened

Filling

250g butter
4 eggs
2 tsp almond extract
3 pears, cored and chopped or alternatively, plums
150g coconut sugar (or 100g raw honey)
250g ground almonds
1 tsp bicarbonate of soda

Serve with

A spoonful of crème fraîche

Method

Pre heat the oven to 160°C/325°F/gas mark 3.
Start by making the pastry. Place the ground almonds and butter in a bowl and use clean hands to mix together. (This can also be done in a food processor.) Squeeze the mixture together so it binds into a ball.
Place the pastry on a flat surface covered with parchment paper or a bread board dusted with ground almonds.
Flatten the pastry either using the palm of your hand or a rolling pin. The mixture will break up because it doesn’t contain gluten, so it resembles more of a crumble. Do not worry, it will be fine once it is baked.
Now line an 8″ springform pan with the crumbled pastry mixture. Treat it like Play-Doh and press it on the bottom and sides of the pan, around 1/4″ in thickness.
To make the filling, beat the remaining butter into the eggs, almond extract, and sugar (or honey) either by hand, using a hand whisk, or in a stand mixer until a light, fluffy mixture forms.
Add the ground almonds and 1 tsp bicarbonate of soda, and mix again.
Place the chopped pears in the cake pan on top of the pastry lining. It should be filled roughly halfway with fruit.
Pour the almond cake mixture over the top.
Bake for 90 minutes. Check the cake after an hour; if the top of the cake is browning too quickly, cover it with foil.
Allow the cake to cool slightly; serve warm