Pear Cake with Pudding and Almonds

Ingredients

• 300 g spelt whole‑grain flour
• 75 g ground almond kernels
• 150 g raw cane sugar
• 2 tbsp cocoa powder
• 1 pinch salt
• 0.5 tsp vanilla powder
• 175 g plant‑based margarine
• 1 l almond drink (almond milk)
• 2 packets Vanilla Pudding Powder
• 1 kg pears
• 1 lemon
• 200 g almond sticks
• 1 tsp cinnamon

Instructions

1. 1.

   Knead flour, almonds, 75 g sugar, cocoa, salt, vanilla and margarine quickly into a smooth shortcrust dough. Cover and chill for about 30 minutes.

2. 2.

   Whisk 150 ml almond drink with pudding powder until smooth. Boil the remaining almond drink with 4 tbsp sugar, remove from heat, then stir in the prepared pudding mixture with a whisk. Return to stove and simmer under stirring for at least 1 minute over low heat. Remove and cover to cool.

3. 3.

   Peel, quarter, core pears and slice into thin wedges. Place pears in a bowl. Halve a lemon, squeeze juice over the pears and drizzle. Mix in cinnamon powder.

4. 4.

   Line a baking tray with parchment paper. Roll out dough thinly, lay on the tray, and prickle the bottom several times with a fork. Bake preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 10 minutes.

5. 5.

   Remove and spread pudding over it. Distribute pears on top and sprinkle with almonds and remaining sugar. Bake in the oven another 35–40 minutes. Cool and serve cut into pieces.