Spiced Pear Cake
Yield: 6 people
Equipment
- 23cm (9") round Springform cake pan
Ingredients
- 2 Bosc pears cored, thinly sliced
- ½ lemon juiced
- ½ tsp ground cinnamon
- 135 g light brown sugar
- 113 g unsalted butter
- 1 tsp. vanilla essence
- 2 eggs
- 75 g almond flour I like Bobs Red Mill
- 75 g spelt flour sub APF
- 1½ tsp. baking powder
- ¼ tsp. sea salt
- 3 cardamom pods seeds crushed, hulls discarded
- 3 Tbsp. sour cream full-fat
Instructions
- Preheat oven to 350°F. Grease a 23cm Springform cake pan, line bottom with parchment paper.
- In a small bowl, toss pears in lemon juice and cinnamon powder.
- In a mixing bowl, cream butter and sugar in a medium bowl till light and fluffy.
- Add vanilla essence and beat in eggs, one at a time.
- Add both flours, baking powder, sea salt, and cardamom dust. Beat till well incorporated (do not over mix).
- Add in sour cream, and mix by hand, with a spatula.
- Transfer batter to Springform pan. Arrange pear slices on top, in a circular pattern.
- Bake in middle rack of oven for 45-50 mins.
- To serve, sprinkle with confectioner’s sugar.