Step 1

Spray a 1½- to 2-quart glass dish or other vessel that fits into your pressure cooker with cooking spray. Sprinkle with the coconut sugar and shake the dish to coat evenly. Arrange the pear slices in the dish in a swirl pattern from the inside out. Sprinkle the toasted almonds on top of the pear.

Step 2

In a large bowl, combine the flour mix, almond flour, sugar, baking powder, baking soda, arrowroot, and salt and mix well. Add the lemon zest to the dry ingredients and mix well.

Step 3

In a medium bowl, whisk together the milk, flax, and lemon juice. Let stand for at least 5 minutes, until the mixture thickens.

Step 4

Stir the wet mixture into the dry mixture by quickly folding it in. The batter will seem a bit sticky, and that’s OK. Pour the batter over the pears and almonds. Cover the baking dish with a lid or foil.

Step 5

Put 1 cup water into your pressure cooker. Add a trivet or rack to elevate the dish above the water (see page 14). Create a set of helper handles or use a silicone sling and set them on the trivet. Add the covered baking dish.

Step 6

Lock on the lid. Bring to high pressure; cook for 22 minutes. Let the pressure come down naturally. Carefully open the cooker, tilting the lid away from you. Carefully remove the baking dish, using the helper handle, and uncover.

Step 7

Let cool for at least 30 minutes and then put a plate over the baking dish. Invert and turn out the cake. Let cool and serve.