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5 from 1 vote
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dessert
Servings 1 Cake


  • 1 cup caster sugar
  • ¼ cup water
  • 4-5 firm pears
  • 100 g salted butter softened
  • 1/2 cup coconut or brown sugar
  • Zest 1 orange
  • 3 eggs
  • 1 tbsp orange blossom water
  • 1/3 cup coconut milk
  • ½ cup almond meal
  • 2 cup PPP cauliflower flour
  • 2 tsp baking powder
  • 1 tsp mixed spice
  • Pinch salt
  • 1/3 cup crushed pistachio
  • Extra honey to drizzle optional


  • Preheat an oven to 175C. Grease and line the base and sides of a 24cm springform cake tin with baking paper.
  • In a small saucepan, place the sugar and water and gently warm until the sugar dissolves then increase the heat and cook until the syrup is a light caramel colour. Pour this into the base of the cake tin then swirl around to cover the base.
  • Peel, core and quarter the pears and arrange on top of the caramel, thinnest end facing the centre.
  • In a mixer, cream the coconut oil, sugar and orange zest.
  • Add the eggs one by one, beating after each is added then the rose water and coconut milk.
  • Sift together the flour, almond meal, mixed spice, baking powder and pinch of salt then add this to the mixture and beat to just combine.
  • Spoon this over the pears and bake for approx. 40 minutes or until the cake is set in the centre. Remove from the oven, allow to sit for 5 minutes then remove the sides of the tin and turn the cake onto a plate while still warm and remove the base. Serve scattered with pistachio and drizzled with extra honey if desired. Delicious with youghurt
  • Serve warm or store in the fridge for up to 2 days.
Categories Sweet