Olive Oil Almond Cake with Roasted Pears and Honey

Allergen Warning

• Contains tree nuts (almonds) - both almond flour in batter and chopped almonds as garnish. Not suitable for tree nut allergies.

• Contains eggs - used raw in batter before baking. Fully cooked during baking process.

• Contains gluten from all-purpose flour. Not suitable for celiac disease or gluten sensitivity.

Cooking Temperature

• Pears roast at 200°C (400°F) for 18-22 minutes; cake bakes at 175°C (350°F) for 38-45 minutes. Ensure oven is preheated and internal cake temperature reaches safe doneness.

Cross Contamination

• Use separate utensils for raw egg batter and ready-to-eat toppings. Clean cutting boards after chopping almonds if used for other foods.

Storage

• Store completed cake at room temperature in airtight container for up to 3 days. Refrigerate for up to 5 days. Add honey drizzle and almonds just before serving.

Handling

• Allow cake to cool in pan for 10 minutes before transferring to wire rack. Hot cake may crumble if cut too soon.

High Risk Population

• Young children should be supervised when eating cake with whole almond pieces to prevent choking. Almonds are a common allergen affecting tree nut allergy sufferers.

Equipment Safety

• Use oven mitts when handling hot baking sheets and pans. Parchment paper prevents sticking but can burn if it overhangs pan edges during extended baking.