• 240g fruit pulp (pear pulp or apple pulp), unsweetened
• 150g vegan butter, soft / alternatively butter, if not vegan
• 80g rice flour
• 80g buckwheat flour
• 50g tigernut flakes, ground - alternatively: ground almonds or hazelnuts
• 30g xylitol or cane sugar
• 1 teaspoon vanilla bourbon, ground
• 2 tsp baking powder
• 1 pinch of salt
• 4 tsp cinnamon
• 2 tablespoons lemon juice
• 4 pears
• Chocolate drops (optional)

Remark Instead of rice flour, you can also use gf. Oat flour or a gluten-free flour mix can be used instead of rice flour. If it doesn't have to be gluten-free, 160g spelt or wheat flour can also be used.

Topping

• 1 handful of walnuts (optional)
• 1 tbsp plant milk
• 1 tbsp cane sugar or maple syrup
• 1/4 tsp cinnamon

1. Preheat the oven to 180 degrees top/bottom heat. Line the base of the springform tin with baking paper and grease the sides with a little oil or vegan butter.
2. In a large bowl, mix the vegan butter with the fruit purée, salt and vanilla bourbon until creamy (approx. 3 minutes).
3. In the meantime, wash, dry, peel and core the pears. Cut two pears into small cubes. Quarter the other two pears and cut each into 5 thin slices.
4. Add all the dry ingredients and lemon juice to the butter and fruit purée mixture and mix well. Fold the diced pears into the batter. Pour the batter into the prepared springform pan.
5. Spread the pear slices overlapping on the pastry. You are welcome to press them into the dough a little.
6. Roughly chop the walnuts for the topping. Mix the oat milk, sugar and cinnamon in a small bowl. Add the chopped walnuts to the mixture and stir again. Spread the marinated walnuts, including the oat-sugar-cinnamon mixture, over the pears. If you cannot eat nuts, simply spread the oat milk mixture over the pears.
7. Bake the cake in the oven for approx. 60 minutes until golden brown. Remove and leave to cool completely.