Dr. Gundry's private practice: (760) 323-5553

Pear and Sage Olive Oil Cake

Serves 8 to 12



  • ⅔ cup extra-virgin olive oil, divided
  • 2 green pears, peeled and diced
  • 2 tablespoons minced fresh sage
  • 1 1/2 cups blanched almond flour
  • Zest of 1 orange
  • 1 cup xylitol
  • 2 teaspoons baking powder
  • Juice of 1 lemon
  • 4 eggs, beaten (or vegan egg substitute equivalent)



  • ½ cup water
  • Juice of 2 lemons
  • 4 tablespoons xylitol


MAKE THE CAKE: Grease an 8-inch cake pan (ideally a springform pan) with olive oil.

Heat half the olive oil over medium heat, and add the pears and sage. Saute until the pears are tender and the sage is fragrant, then remove from heat and let cool.

In a food processor fitted with an S blade, pulse the almond flour and orange zest until well combined.

Transfer to a mixing bowl and stir in the xylitol, baking powder, and lemon juice. Add the lemon juice, olive oil, and eggs and mix until combined.

When the mixture is cool, add the pear mixture to the batter and fold in until well combined.

Pour the batter into a prepared cake pan, then put into a cold oven. Turn the oven to 350° F degrees and bake for approximately 25 to 30 minutes, or until a skewer inserted into the center of the cake comes out clean.

Leave the cake to cool for 5 to 10 minutes.

MAKE THE SYRUP: Gently heat all of the ingredients until the xylitol has dissolved.

Bring to a gentle boil for 5 minutes to allow the rosemary to infuse.

Pierce holes in the cake and pour the syrup over it while still warm.