First of all to avoid any misunderstandings I must say that this is not the ‘magic cake,’ which you may have seen or heard of over the social media or in other food blogs. This is a totally different magic cake that I composed a little over a year ago and have refrained from sharing until now. Well, there’s always a right time for some things, isn’t there?

The magic of this cake relies on the fact that it contains no sugar, no fat and no flour at all! Yet against all odds here it is and I can guarantee that you will be eating cake if you try this recipe. Ok, I don’t want to blabber about it because I know you are anxious to get rolling with the recipe so here it comes…

This recipe is dedicated to all those people and children out there who have to live on restricted diets due to a number of health problems. 


(1 cup = 250 ml)

  • ½ cup of pear purée (*)
  • 5 medium eggs, separated
  • 1/3 cup carob molasses (or mulberry molasses)
  • 1½ cups husked hazelnuts (without skin & unsalted)
  • 2-3 tbsp carob flour (or good quality dark cocoa)

(*) You should make the pear purée beforehand since it will have to cool down before using it in cake batter. So wash, peel and pit about 3-4 santa maria pears. Cut into cubes, place in a pan, add 1/2 tsp ground ginger & 1/4 tsp cinnamon. Place pan over medium-high heat. If the pears seem to dry add just a little bit of water. When pears starts cooking lower heat and cover. Cook until pears become tender and fall apart at the touch of a  fork or spoon. Check in between cuz if there’s too much liquid, take lid off and continue cooking. Depending on the ripeness of the pears this will take from 15 mns to half an hour. You have to mix quite often because it will stick a little to the bottom. Once ready pour into shallow dish and leave to cool.

Step by step method

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  1. Before starting, lightly grease and line a brownie tray (about 22×22 cm square) or 22-24 cm round springform with baking paper. And preheat your oven to 170 C (340 F).
  2. Place egg whites in large bowl, add pinch of salt (you can also add ¼ tsp cream of tartar or a few drops of lemon juice) and beat with electric mixer until you get stiff peaks. Set aside.
  3. Place egg yolks in another larger bowl, and beat with electric mixer until color starts to become a little paler. Then add carob flour or cocoa powder and continue beating until mixture becomes thicker. Now add molasses and pear purée and beat shortly.
  4. Place hazelnuts in food processor and pulse until you obtain finely ground hazelnuts. It doesn’t have to be too fine like powder. On the contrary just a little graininess is better (for my taste). If you have time or patience you can toast your hazelnuts in a skillet over medium heat to give them a nuttier flavor. But you will have to let them cool well before you pulse them!
  5. Now add ground hazelnuts to egg yolk mixture and blend well.
  6. Add egg whites in 3 parts, folding gently into egg yolk mixture after each addition. You must use a silicone spatula here! You have to work quickly but gently in order to incorporate the ingredients but careful to not overmix!
  7. Pour mixture into baking tray and place in lower rack of preheated oven. Total baking time will be about 35-40 minutes (might vary a bit according to your oven). But you will need to check after half the time has elapsed because the top may need to be covered with a piece of baking paper or a heatproof silicone lid (if available).
  8. Before taking the cake out insert a toothpick just to make sure. And then leave the cake in the pan to cool.

Serve with fresh fruits a little dollop of whipped cream or a scoop of vanilla ice cream (if these are allowed). Store remaining cake in a cold spot or in the refrigerator since it contains fruit purée.

Bon Appétit!