I tried this delicious spongecake with pears at the One Market Plaza in San Francisco, California. If you are ever in town and enjoy a very fancy meal, then you will love this place. I will post the meal at another time, but I wanted to share this dessert with you first. Enjoy!

INGREDIENTS

3 Organic Pears
1 Tablespoon Lemon Juice
1/4 Cup softened Unsalted Butter, grass fed
1/2 Cup Organic Sugar
1 Teaspoon Baking Powder
1 Teaspoon Ginger
1/2 Teaspoon Salt
1 Large Egg
1 Cup Almond Flour or Coconut Flour
1/2 Cup Organic Whole Milk or Almond Milk or Coconut Milk
3/4 Cup Raw Sugar
1 Tablespoon Non GMO Organic Cornstarch
1/8 Teaspoon Himalayan Salt
1/2 Teaspoon Cinnamon
1 Cup Hot Filtered Water

DIRECTIONS

Making the Cake

• Lightly grease an 8" square or 9" round pan.

• Place fruit in the pan, and sprinkle it with the lemon juice.

• In a bowl, mix the butter, sugar, baking powder, spice, and salt until smooth.

• Beat in the egg, then add the flour alternately with the milk, beating after each addition.

• Spoon the batter over the fruit in the pan, spreading it to mostly cover.

Making the Topping

• Whisk together the sugar, cornstarch, salt, and spice.

• Sprinkle this mixture over the batter, then carefully pour the hot water over all.

• Bake the cake in a preheated 375°F oven for about 60 minutes, until it’s nicely browned on the top.

• Remove it from the oven, and serve warm with vanilla ice cream or whipped cream.

Servings: Eight to Nine.

Nutritional Information

Calories 291
Total Fat 7.2 grams
Saturated Fat 4 grams
Cholesterol 40 mg
Sodium 247 mg
Carbohydrate 56 grams
Dietary Fiber 2.5 grams
Sugars 38 grams
Protein 3 grams

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