The subtle flavours of pear and almond married with a hint of cardamom and the tanginess of lemon make this vegan Almond Pear Tart a true crowd pleaser.
Preheat your oven to 180 degrees C and grease a round cake tin (approx. 26cm diameter).
Wash, peel and roughly chop the pears. Using a blender, blend the pears (not too fine, it's okay if there are still some bits left) and add the grated lemon zest and the juice of half the lemon. Blitz and add the almond butter and the vanilla essence. Blitz again. In a new bowl, mix the ground almonds, buckwheat, arrowroot, salt, baking powder, cardamom and birch sugar. Combine well.
Add your pears and combine well. Pour the cake batter into the prepared tin and sprinkle the top with some almond flakes. Bake for about 25 to 30 minutes. Leave in the oven to cool down.