Pear and Mango Sponge

Ok so here’s my second attempt at Peach Clafouti using Marina’s recipe from her awesome blog!

This was an awesome dish that I would call more of a sponge! Slight alterations made to my batch.


  • 1 Tbsp honey
  • ½ cup cream
  • 3 eggs
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1/4 cup coconut flour
  • ½ cup almond flour
  • ½ cup tapioca flour
  • 3 cups sliced pears and mangoes


In a blender or food processor combine the ingredients.  Into a shallow dish that has been buttered or oiled first arrange 3 cups of sliced fruit in the pan. Pour on the batter and bake at 350F or 190C until the top puffs and starts to turn golden-brown, about 40 minutes.

Serve with whipped cream or greek yoghurt, even good as leftovers!