Upside Down Pear & Almond Cake
Enjoy this gluten-free decadance!
Servings: 6 servings
Ingredients
- 2 tbsp Unsalted Butter
- 3 tbsp Brown Sugar
- 1 pinch Salt (to taste)
- 1/2 tsp Vanilla
- 1 Pear (does it matter what kind?)
- 2 Eggs separated
- 1/4 cup Granulated Sugar (you think this would be good with date paste instead?)
- 1/2 tsp Almond Extract
- 3/4 cup Almond Flour
- 2 tbsp Arrowroot Powder
- 1/4 tsp Cardamom
Instructions
- Preheat the oven to 350ºF. Line an 8" cake pan with parchment.
- In a small saucepan over medium heat, melt the butter. Add in the brown sugar and the salt and stir, cooking until the edges bubble and the sugar is dissolved stirring continuously. Remove from the heat and stir in the vanilla. Immediately pour the sauce over the parchment, spreading with the back of a spoon or spatula if necessary.
- Slice the pear in half and core using a melon baller. Thinly slice each half into 1/8-1/4" pieces. Arrange the slices over the caramel, fanning them out from the center.
- Place the egg whites in a mixing bowl and whip until stiff peaks form. Set aside.
- In a separate mixing bowl, beat the yolks using a hand beater until they are thick and pale yellow. Slowly mix in the sugar, followed by the almond extract, the almond flour, arrowroot powder, and the cardamom. The mixture will be quite thick.
- Gently mix in half of the egg whites. When they are incorporated, fold in the remaining egg whites. The batter may be slightly streaked with white. This is fine. Be careful not to overmix when folding.
- Pour the cake batter over the pears. Spread into an even layer, fully covering the pears.
- Bake for 25-30 minutes, until the top is golden brown and the center is set. Remove from the oven and invert onto a plate while still warm. Serve warm or at room temperature.