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Cardamom Pear Honey Cake

Test Description

Dietary Restrictions

  • gluten_free


  1. Preheat oven to 350ºF. Grease 9-inch springform pan. Slice each pear half lengthwise into thirds; set aside.
  2. In bowl, whisk together almond meal, flour, baking powder, baking soda, cardamom and salt. In another bowl, whisk together olive oil and sour cream.
  3. In separate bowl, using electric mixer on high speed, beat eggs for 3 to 5 minutes until thick, pale yellow and tripled in volume. Beat in 1/2 cup organic honey and vanilla.
  4. Add the flour mixture to the egg mixture in 3 parts, alternating with olive oil mixture in 2 parts, mixing well after each addition.
  5. Scrape batter into prepared pan, smoothing top. Arrange pear slices on top.
  6. Bake for 35 to 40 minutes or until tester inserted into center of cake comes out clean. Remove from oven; immediately brush top of cake with remaining honey.
  7. Let stand 10 minutes. Run knife around edge of cake. Remove ring from springform pan; transfer cake to wire rack and cool completely. Store in airtight container for up to 2 days.


For an extra bit of pizzazz, garnish the cake with a sprinkle of toasted slivered almonds.


  • 1 can (14 oz) organic pear halves packed in juice, drained well and patted dry
  • 1 cup ground almond meal
  • 1 cup gluten-free flour
  • 1 tsp each baking powder and baking soda
  • 3/4 tsp ground cardamom
  • 1/4 tsp salt
  • 1/2 cup each olive oil and sour cream
  • 2 cage-free organic eggs, at room temperature
  • 3/4 cup Wholesome Organic Honey, divided
    Organic Honey
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  • 1 tsp vanilla extract