Glycaemic Index, or GI, tells us how fast food makes our blood sugar go up. High GI foods do it quickly, while low GI foods do it slowly.

Tip: Go for low GI stuff like whole grains, fruits, and veggies. They keep your energy stable and make you feel full. Skip the high GI things (sugary stuff) to avoid a quick energy drop.

In short, choose the slow and steady foods for a more reliable energy boost!

Is there any Low GI cake recipe? Yes, there is.  Flowerless almond meal and pear cake – low GI guilt free pleasure.


  • 8″ Cake Pan
  • Stand Mixer


  • ¾ cup sugar (144 g)
  • 4 oz butter (room temperature, 113 g)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 ½ cups almond flour (280 g, packed)
  • 1 tsp baking powder
  • ¼ tsp kosher salt
  • 2 medium pears (cored & sliced)
  • 1 – 2 tbsp sliced almonds (optional for topping)


  1. Heat the oven to 350°F.
  2. Grease and line an 8” round cake pan with parchment paper, letting it hang over the sides. Put another piece of parchment paper at the bottom. Set aside.
  3. In a bowl, whisk almond flour, salt, and baking powder. Set aside.
  4. In the mixer, beat butter and sugar until fluffy. In a small bowl, lightly beat eggs with vanilla and almond extract. Gradually pour into the mixer while it’s going at a lower speed. Increase speed and beat until fully mixed.
  5. Add the almond flour mixture, mix until smooth.
  6. Pour batter into the pan. Add sliced pears, pressing them halfway in. Sprinkle almond slices on top.
  7. Bake for 55 – 60 minutes until the center isn’t jiggly and a toothpick comes out clean. Check at 45 minutes; if the top is browning too much, cover with foil.
  8. Take the cake out, let it cool in the pan on a wire rack before removing.
  9. Dust with powdered sugar before serving.