Cook time: 55 mins | Prep time: 30 mins | Serves: 8

Ingredients.

Caramel and pears

• 80g unsalted butter

• 100g sweetener

• 60ml limoncello

• 4 pears, peeled and cut into 5 mm slices

Cake batter

• 160g unsalted butter

• 150g powdered sweetener - I used monk fruit

• 3 eggs, at room temperature

• 200g gluten-free plain flour

• 1 ½ tsp baking powder

• 1 tsp cinnamon, ground

• 150g almond meal

• 1 - 1.5 cup of coconut milk (depending on the type of gf flour you use)

• 40ml limoncello

Method.

1. Preheat an oven to 180°C fan forced (350°F). Grease and line the base of a 26cm springform cake pan.

2. In a small saucepan, add the sweetener, limoncello, and butter.

3. Bring to the boil, stir for 30 seconds, take off the heat. Set aside.

4. In a stand mixer, add the butter and sweetener. Beat until light and fluffy. Approx 6 minutes

5. Beat in the eggs one by one at medium speed.

6. Add the gluten-free plain flour, baking powder, cinnamon, and almond meal into the wet mix.

7. Add the milk and limoncello, fold in with a spatula.

8. Pour the coconut sugar mixture over the base of the cake tin. Reheat the sugar mix if it is hardened. Layer the sliced pears in the cake tin slightly overlapping each other.

9. Pour cake batter into the prepared cake tin.

10. Bake in the oven for 50 minutes. If browning on top place foil over it. Test with a skewer to make sure it comes out clean.

11. Allow cooling for 10 minutes in the cake tin.

12. Remove from tin and allow to cool. Serve with custard, creme Anglaise, or a shot of limoncello.

Enjoy! Amanda x