Pear and Cardamom Upside Down Cake

· a light cake to serve with tea ·

Pears are so humble. That's all.

Pear and Cardamom Upside Down Cake
Serves 8
Write a review
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
  1. 1 cup gluten free flour
  2. 1 tsp baking powder
  3. 1/8 tsp baking soda
  4. 1/8 tsp salt
  5. 80ml agave nectar / maple syrup
  6. 50ml coconut oil
  7. 60ml apple sauce
  8. 5ml vanilla extract
  9. 30ml warm water
  10. 5ml lemon juice
  11. 60ml almond milk / coconut milk
  12. 4 cardamom pods {seeds}
  13. 2 ripe pears
  1. Preheat oven to 160 degrees Celsius
  2. Lightly grease a 25cm Tatin Dish with coconut oil
  3. Thinly slice two pears and place on the bottom of tatin dish.
  4. Lightly crack the cardamom pods and add to the almond milk in a small pot. Gently heat over medium heat on stove top for the cardamom to release its flavor. Remove from heat and strain. Discard cardamom seeds and set almond milk aside.
  5. Sift and combine all dry ingredients together in a medium sized bowl.
  6. Add agave, coconut oil, vanilla extract and apple sauce to dry ingredients and mix with a metal spoon until completely combined.
  7. Add the lemon juice to the warm water.
  8. Stir lemon water mixture into batter until completely incorporated.
  9. Add almond milk to batter and stir until completely incorporated.
  10. Pour batter into greased tatin dish, on top of sliced pears.
  11. Bake for 25 minutes. Test with skewer to see if cake is baked. If skewer is clean when removed, cake is ready.
  12. Allow to stand for 10 minutes, then gently flip tatin dish over to release cake.
  13. Serve slightly warm with cream or ice cream.
  1. If gluten free flour mix doesn’t contain xanthan gum, add 1/4 teaspoon xanthan gum to flour mix.
  2. No need to peel the pears.
February 22, 2016