Print — Flourless Pear and Poppy Seed Breakfast Cake

Made By Emily

Breakfast

Flourless Pear and Poppy Seed Breakfast Cake

Preheat your oven to 350°F (180°C) and line an 8-inch (20 cm) round cake pan with parchment paper or lightly grease it.
In a medium bowl, whisk together the eggs, yogurt, maple syrup, and vanilla extract until smooth and creamy.
In another bowl, combine the oat flour, poppy seeds, and baking powder, mixing well to distribute the leavening evenly.
Add the dry mixture to the wet ingredients and stir gently until just combined — don’t overmix to keep the cake tender.
Fold in the diced pears carefully, taking care not to break them down too much, which could make the batter watery.
Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even baking.
Bake for 32 to 38 minutes, checking from 30 minutes onwards — the cake is done when the center springs back lightly and a skewer inserted comes out clean.
Let the cake cool completely in the pan before slicing to maintain structure and moistness.

Use ripe but firm pears to avoid excess moisture which can affect the cake’s texture.
Don’t skip the parchment lining or greasing; oat flour bakes can stick easily.
You can toast the poppy seeds lightly beforehand to boost their nutty aroma.
Allow the cake to cool fully — it firms up beautifully and slices cleanly when cool.
For a nuttier touch, try swapping half the oat flour for almond flour.
Whisk wet ingredients thoroughly to create a nice aeration for a lighter crumb.