Pears are so humble. That's all.
Pear and Cardamom Upside Down Cake
2016-03-14 15:32:11
Serves 8
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
- 1 cup gluten free flour
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 80ml agave nectar / maple syrup
- 50ml coconut oil
- 60ml apple sauce
- 5ml vanilla extract
- 30ml warm water
- 5ml lemon juice
- 60ml almond milk / coconut milk
- 4 cardamom pods {seeds}
- 2 ripe pears
Instructions
- Preheat oven to 160 degrees Celsius
- Lightly grease a 25cm Tatin Dish with coconut oil
- Thinly slice two pears and place on the bottom of tatin dish.
- 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.
- Sift and combine all dry ingredients together in a medium sized bowl.
- Add agave, coconut oil, vanilla extract and apple sauce to dry ingredients and mix with a metal spoon until completely combined.
- Add the lemon juice to the warm water.
- Stir lemon water mixture into batter until completely incorporated.
- Add almond milk to batter and stir until completely incorporated.
- Pour batter into greased tatin dish, on top of sliced pears.
- Bake for 25 minutes. Test with skewer to see if cake is baked. If skewer is clean when removed, cake is ready.
- Allow to stand for 10 minutes, then gently flip tatin dish over to release cake.
- Serve slightly warm with cream or ice cream.
Notes
- If gluten free flour mix doesn’t contain xanthan gum, add 1/4 teaspoon xanthan gum to flour mix.
- No need to peel the pears.
https://cupcakerichard.com/
