LOSE IT-04.2019

VOLUME 30 LOSE IT! 77

PALEO

PEARS

PEAR & CHOCOLATE CAKE

WITH RASPBERRY STREUSEL

SERVES 8–10

3 tbsp maple syrup

2 pears, peeled, cored and cubed

4 jumbo eggs, separated

½ cup olive oil

180g macadamia nut flour

2 tbsp flaxseeds

¼ tsp cloves

1 tsp cinnamon, ground

1 tsp baking powder

75g 85% dark chocolate, chopped

pinch of salt

FOR THE TOPPING

40g pecan nuts, chopped

60g coconut oil, melted

½ cup desiccated coconut

80g raspberries, lightly mashed

raspberries to garnish

1. Preheat oven to 180°C. Grease and line
   a 20cm round springform tin. Heat maple
   syrup in a small pan, add pears and cook
   gently until softened. Remove, allow to cool.


2. Place egg yolks and olive oil into a bowl,
   whisk until well combined. In a separate
   bowl whisk egg whites until stiff. Combine
   macadamia nut flour, flaxseeds, spices,
   baking powder, chocolate and salt. Fold into
   egg yolk mixture then fold in egg whites.


3. Pour batter into the prepared tin.


4. For the topping: In a bowl, mix together
   all the ingredients to resemble a crumbly
   consistency. Sprinkle over the batter.


5. Bake for 35–40 minutes or until
   a skewer inserted comes out clean.
   Remove and allow to cool.


6. To serve: Serve sliced and topped
   with raspberries.

KEEP ON TRACK per serving

FAT 43G CARBS 19G PROTEIN 7G