Gluten free pear and poppy seed mini loaves with vanilla bean mascarpone frosting, spiced Baileys poached pears, salted caramelised Baileys pecans and edible flowers.

Ingredients - Makes 12 cakes

Mini Loaf Mix

80ml melted coconut oil

180ml honey

150ml almond milk

2 tsp baking powder

300g ground almonds

4 pears

130ml Baileys

2 egg whites

150ml pear juice or apple juice

1 cinnamon stick or tsp of cinammon

1/2 tsp nutmeg

1/2 tsp ground ginger

1 tsp poppy seeds

2 tsp vanilla extract

Vanilla Mascarpone Frosting

1 tsp vanilla bean paste or vanilla extract

3 tsp Baileys

3 tsp maple syrup

100ml mascarpone cheese

Caramelised Pecans

50g butter

50g dark brown sugar

50ml pear juice or apple juice

20g mascarpone cheese

A pinch of Atlantic sea salt

*Requires mini loaf tins or 1 large loaf tin or muffin tray.

*Extras - edible flowers.


Mini Loaves

Preheat your oven to 180 degrees.

Prep your mini loaf tins or large loaf tin by lining them with baking parchment paper and grease with sunflower oil spray.

Peel 4 pears.

Place the pears, pear juice, Baileys, nutmeg, ginger, cinnamon stick and 1 tsp vanilla extract in a pot.

Bring to the boil and simmer for 1 hour, then leave to cool.

Dice the pears, cut a few bigger pieces for decorating and leave aside.

Combine the coconut oil, honey, almond milk, diced poached pears, 1 tsp vanilla extract and the poppy seeds in a large bowl.

In another bowl combine the dry ingredients; ground almonds, baking powder and salt.

Gradually add the dry ingredients to the wet mix.

In a separate bowl whisk the egg whites until you can create stiff peaks with the mix.

Gently fold the whisked egg whites into the mix.

Fill tins three quarters full with the mix.

Bake for 30 minutes until golden, leave to cool.

Vanilla Mascarpone Frosting

For the frosting, add all ingredients into a bowl and whisk together until combined.

Caramelised Pecans

For the caramelised pecan decoration, toast pecan nuts in the oven for 5 minutes at 180 degrees.

In a pot combine the butter, dark brown sugar and pear juice, let the ingredients melt together.

Watch the caramel carefully.

When the sugar starts to bubble, cook for 2-5 min at a medium heat.

Do not stir the caramel but you can swirl the pot in a circular motion if needed.

Once the caramel reaches a medium to dark brown colour, stir in the mascarpone cheese and a pinch of sea salt.

Add the toasted pecans and leave to cool.


Pipe the vanilla mascarpone frosting generously on to your mini loaves.

Decorate the loaves with the caramelised pecans, poached pear and edible flowers.