Defatted almond flour has much less oil than ground almonds. The skyr gives this version its moisture, and the almond butter keeps the crumb from tasting chalky. Swapping back to regular ground almonds would change the texture and macros.
If you want to swap it for regular almond flour, you can swap the same quantities for the flour and use around 250g of skyr and 30g of almond butter. The result should be richer and taste as good as the original recipe, just with a little more calories !
BreakfastHigh-Protein Pear and Almond Cake
A soft pear cake with a dense, frangipane-like crumb. Defatted almond flour and lupin flour give it substance, while skyr and almond butter stop it from turning dry. The pears melt into the cake as it bakes.
Ingredients
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Preparation Steps
Prepare the pan
Heat the oven to 175°C (350°F), or 160°C (320°F) fan. Line a 20 cm round cake tin with baking parchment.
Prepare the pears
Core the pears. Cut most of the fruit into small cubes and slice the rest thinly for the top.
Mix the wet ingredients
Whisk the eggs, skyr, almond butter, date syrup and vanilla extract until smooth.
Add the dry ingredients
Stir in the defatted almond flour, lupin flour, whole spelt flour, baking powder and salt. Mix just until no dry patches remain; the batter should be thick but spreadable.
Add the fruit
Fold in the diced pears. Spread the batter in the tin and arrange the remaining pear slices on top.
Bake
Bake until the top is golden and the center is set. A skewer inserted between the pear pieces should come out with a few moist crumbs, not wet batter.
Cool and slice
Let the cake cool in the tin until firm enough to lift out. Cool further on a rack before cutting so the tender crumb holds together.
Recipe insights
Working with defatted almond flour
Choosing the pears
Ripe but still firm pears are easiest to work with. Very soft pears release more juice in the oven and can leave wet patches around the fruit. Keep the pieces small so they cook through evenly.
Keeping the cake for breakfast
Keep leftovers covered in the refrigerator for up to three days. Let a slice come closer to room temperature before eating; the almond butter softens and the cake tastes less dense. Individual slices can be frozen once fully cooled.
A children favourite
I made mine for breakfast and nothing was left, next time I'll double the recipe so I have enough snack through the day !
CURATED COLLECTIONS
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Lentil & bulgur bowl with walnuts
- Green lentils, dry240 g
- Bulgur, dry200 g
- Baby spinach300 g
- Cherry tomatoes300 g
- + walnuts, olive oil70 g
- Per serving
- 545 kcal
- Protein
- 25 g
- Fibre
- 16 g
Energy from
- Protein 18%
- Carbs 57%
- Fat 25%
Nutrition from Health Canada · CNF 2026
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