250g (9oz) desiccated coconut
1/2 tsp baking powder (gluten-free if necessary)
3 medium free-range or organic eggs
150g (51/2oz) Xylitol is a completely natural sweetener that looks and tastes like sugar. It is naturally occurring in many fruits and vegetables…. (or sugar)
1 Preheat the oven to 180°C/350°F/gas mark 4. Line a 20cm (8in) cake tin with baking paper and grease the sides with a little oil or butter.
2 Core the pears and pureé them in a blender.
3 Mix the desiccated coconut and baking powder in a bowl. Stir in the blended pears.
4 Beat the eggs and xylitol in a clean mixing bowl until they become pale and creamy, and start to thicken slightly – the whisk should leave a trail when lifted out of the mixture.
5 Gradually fold the pear and coconut mixture into the beaten egg, using a metal tablespoon and taking care not to knock all of the air out of the egg. It’s easy to do this if you draw a figure of eight shape with the spoon as you fold.
6 Quickly pour the cake mix into the prepared tin and bake for around 50 minutes. The cake is so soft and squidgy that a skewer inserted may not come out completely clean, but when it is done the top should be golden and fairly firm to the touch. Store in an airtight container.
Gluten-free if you use gluten-free baking powder, wheat-free, dairy-free, yeast-free • V • Can be made in advance • Suitable for freezing
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.