What you’ll need
100g chopped cold butter
½ cup caster sugar
¾ cup The Healthy Baker Plain Flour
¾ cup almond meal
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 eggs
2 ripe pears peeled, cored, chopped
150g frozen raspberries
¼ cup almonds
Preheat the oven to 180°C/160°C fan-forced. Lightly spray a 20cm springform tin with oil and line base with baking paper.
Place butter, sugar, flour, almond meal, baking powder and cinnamon in a food processor. Process until well combined and looks like fine breadcrumbs.
Add eggs, and pulse until smooth and just combined. Using a spatula, carefully fold in the chopped pear.
Spoon mixture into prepared tin and smooth surface. Top with raspberries, slightly pushing into the mixture. Sprinkle with the almonds.
Bake for 40 minutes. Serve warm or at room temperature dusted with icing sugar.
