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Pear and Raspberry Cake
Pear and Raspberry Cake

Pear and Raspberry Cake

with grated coconut, almond and xylitol

Very simple to make and I will just eat it. Even those who don't have a sweet tooth will be able to impress everyone.

70 min

207 kcal

10 doses



You will also need:

The following ingredients will not be added to your grocery list.

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

207 kcal

867 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions


Preheat oven to 160ºC and line a cake pan with baking paper.


With the help of a peeler, peel the pears and remove the lumps. Then cut the pears into small pieces and place in a food grinder.


Reduce pears to puree and set aside.


Combine dry ingredients: flours, grated coconut and xylitol (except yeast). Reserve.


Beat the eggs, add the milk and then mix the pear puree.


Add now to the dry mixture, and mix well. Add olive oil and baking powder.


Put in 3/4 of the raspberries batter.


Pour into the pan and add the remaining raspberries on top.


Bake about 50 min, or until cake is golden and ready to serve.

Note: this recipe can make 10 slices. One single serving equals 1 slice.

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