Almond Semolina Cake

I created this recipe as a sweet breakfast cake but honestly, it’s so lovely, it’s the perfect snack or dessert.
Makes 6-8 servings
Ingredient List: 
1 tablespoon chia seeds, soaked in 4 tablespoons water til soft, about 40 minutes
½ cup almond meal
1 cup corn flour
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons brown rice syrup
2 teaspoons pure vanilla extract
Grated zest of 1 organic orange
Juice of 1 orange
Sticky Pear Topping
2 ripe pears, cored and diced, do not peel
1/3 cup apple juice
Pinch sea salt
Grated zest of ½ organic orange
3 tablespoons brown rice syrup
Step By Step Instructions: 
Preheat oven to 350° and lightly oil a 9-inch round cake pan.
Whisk together dry ingredients until well combined. Mix in avocado oil, soaked chia, syrup, vanilla, orange zest and juice. Slowly add water to create a spoonable dough (about ¾ cup). 
Spoon evenly into prepared pan and bake for 35-40 minutes or until the top of the cake springs back to the touch or a toothpick inserted into the top of the cake comes out clean.
Allow to stand, undisturbed for 5-7 minutes before gently turning out onto a cooling rack. Cool completely and turn gently onto a serving plate.
While the cake cools, make the topping. Place the diced pears, juice, salt, orange zest and syrup in a sauce pan over medium heat. Cook, covered for 10 minutes. Reduce heat to low and cook, loosely covered until the fruit is soft and the syrup has become thick and sticky.
Spoon sticky pears over the top of the cake. Slice and serve.
Cook's Tip: Vary the fruit with the seasons. Peaches and berries in the summer are just perfect.