Almond, Pear and Red Wine Cake

I have been away in Spain for the last few weeks and inspired by the almond trees that were in blossom I thought it might be nice to create an almond based recipe with a few other ingredients that were on hand.  Whilst this recipe is not vegan, i think that it could easily be made so with a few tweaks by replacing the eggs with a few tablespoons of gram flour and the addition of either some applesauce or coconut milk should work out well.  I will be testing this out again and making the vegan version so will keep you posted with the amendments.

A quick side note:  This cake will win absolutely zero prizes in the equivalent of a cake beauty pagent or a cake bake off.  Quite frankly and if I am totally truthful, this is an ugly cake but let me tell you where beauty lets it down taste more than makes up for it….in fact to me it was the most beautiful thing in the world once after the first slice….or was that the second or third?




3 eggs

250ml xylitol

160ml red wine

90g xylitol

1 tspn vanilla extract

130g spelt flour

125g ground almonds

100g good quality 70% sugar free dark chocolate chopped into small pieces

11/2 tspn baking powder

1/4 tspn cinnamon

pinch of salt



In a large bowl whisk the 3 eggs, add to this the rest of the liquid ingredients and mix well.  In a separate bowl put all the dry ingredients except the chocolate and stir thoroughly then add this a little at a time back into the egg/oil/wine mixture.   Finally stir the chunks of chocolate into the mixture. You will find that the cake batter is quite liquid but don’t worry about that.

Preheat the oven to 180 degrees C, then line an 8 inch square pan with greaseproof paper.  Pour the cake batter into the lined tin and bake in the centre of the oven for about an hour until an inserted knife come away clean.


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