Brown sugar, scented with vanilla with baked pears most definitely oozes autumn. On a fresh Sunday afternoon with bursts of sun peaking through the clouds and cheeks flushed, there is nothing is more inviting then coming home to the aroma of warm cinnamon baked pears. A light textured cake with almond and gluten free flour with the airiness from egg whites.
Smiles adorn faces in celebration for friends who can finally indulge into a delicious cake with the texture of spongy flour, priceless. Gluten-free has become a focal point for many of my friends and finding delicious food without tonnes of sugar or dry texture is a needle in a haystack. A freshly baked cake still warm from the oven with caramelised pears and a light almond texture, soon greeted by hungry takers flooding into the kitchen with cake crumbs stuck onto their faces, is the perfect thing to do on a Sunday afternoon.
So what better way to spend a lazy day when the weather is fresh, there is little else to do but bake, celebrate and eat cake that benefits everyone.
8 generous slices
1 conference pear
100 grams almond powder
50 grams granulated sugar
25 grams gluten-free flour
3 tablespoons brown sugar
2 tablespoons unsalted butter
2 tablespoons mascarpone cheese
1 pinch sea salt flakes
1 teaspoon vanilla essence
2 eggs, separated
¼ teaspoon cinnamon powder
¼ teaspoon bicarbonate soda
In a small non-stick milk pan, melt the butter over a medium heat. Add in the brown sugar and salt and stir occasionally until the edges bubble and the sugar is dissolved.
Once the sugar has dissolved, immediately pour the caramel mixture into the cake pan (preferably 8 inch) covering the base, use a spatula if necessary.
Core and slice the pear in half. Thinly slice each half and arrange the slices over the caramel, fanning them out from the center (some slices may overlap)
Splash drops of the vanilla essence over the pear and set aside.
Place the two egg whites into a mixing bowl and whip until soft peaks (use a hand held beater if necessary) and set aside.
In another mixing bowl, place in the egg yolks, beat the yolks into a smooth consistency using a hand held beater.
Slowly beat in the sugar, once combined slowly beat in the ground almonds, gluten-free flour and cinnamon powder. The ingredients will form into a very thick mixture.
Finally, mix in the mascarpone cheese and slowly fold in the egg whites, the batter may be slightly streaky with from the egg whites. Be careful not to over mix when folding.
Slowly pour the cake batter over the pears and spread into an even layer is formed covering the pears.
Place in the oven and bake for 25 minutes, until the top is golden brown.
Remove from the oven and immediately invert into a cake tray while still warm. Serve warm or at room temperature with a nice pot of tea.