| | Published October 19th, 2016
| Gluten-Free Pear Almond Cake
| | | | |
Lindsay Carr
2016 Adult Dessert Winner
Adapted from Chez Panisse Desserts by Lindsay Carr
Cake
INGREDIENTS
1 1/3 cups (265g) sugar
8 ounces (225g) almond paste
3/4, plus 1/4 cup (140g total) Gluten Free Flour mix (see below)
1 1/2 tsp. baking powder
3/4 teaspoon salt
1 teaspoon Xanthum Gum
3/4 teaspoon cardamom
1 cup (8 ounces, 225g) unsalted butter, at room temperature, cubed
1 teaspoon vanilla extract
1 teaspoon almond extract
6 large eggs at room temperature
4 ripe pears, peeled, cored and sliced
Gluten Free All Purpose Flour Mix (can be substituted for AP flour in any recipe) From Gluten Free Wishlist
1 1/4 cups brown rice flour
1 3/4 cups white rice flour
1 cup sweet rice flour
1 cup tapioca flour
Scant 2 tsp. Xanthum gum
DIRECTIONS
1. Preheat the oven to 325 degrees. Grease a 9 or 10 inch cake or spring form pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.
2. In the bowl of a food processor, grind the sugar, almond paste and 1/4 cup of flour until the almond paste is finely ground and the mixture resembles sand.
3. In a small bowl, whisk together the remaining 3/4 cup of flour, baking powder and salt.
4. Once the almond paste is completely broken up, add the cubes of butter and the vanilla and almond extracts, then process until the batter is very smooth and fluffy.
5. Add the eggs one at a time, processing a bit before the next addition. (You may wish to open the machine and scrape the sides down to make sure the eggs are getting fully incorporated). After you add all the eggs, the mixture may look curdled. Don't worry; it'll come back together after the next step.
6. Add half the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the dry ingredients are just incorporated, but do not over mix.
7. Scrape half the batter into a prepared cake pan and make a layer of pears. Pour rest of batter over pear layer.
8. Bake the cake for 45-60 minutes or until the top is deep brown and feels set when you press in the center.
9. Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosing the cake from the sides of the pan. Let the cake cool completely in the pan.
10. Sautee 2 of the peeled, cored and sliced pears with 1 tablespoon of brown sugar, 3 tablespoon of butter and a squeeze of half lemon until tender, about 8 minutes.
11. Pour pears and sauce over top of cake and serve.
|
| | | | | | | | | | | | |
Lamorinda Weekly, Moraga CA