Caramelized Pear & Almond Cake
by dubow
Ingredients
Fresh pears - peel - slice
Light brown sugar
Unsalted butter
Almond flakes
Fresh pears - peel - slice
Light brown sugar
Unsalted butter
Almond flakes
Orange sponge
175g self-raising flour
1 rounded tsp baking powder
3 large eggs / whisked
175g soft butter
175 g sugar
1/2 tsp vanilla extract
1 orange zest
Method
Cream the butter and sugar together in a mixing bowl. Seive the flour and baking powder into the same mixing bowl (hold the sieve up high, so you get lots of air into the mixture), then add your whisked eggs bit by bit. Blend all together, drawing a figure of 8 in the cake batter, folding the mixture together.
Next caramelize the pears by melting the butter in a pan and the light brown sugar, then add the pear slices and cook for about couple of minutes on each side.
Grease the cake tin (or use individual baking ramkins) and line with baking parchment. Remember to grease the inside of the baking parchment too.
Place the pears in a layer on the bottom, then sprinkle a thin layer of almonds before pouring in the cake mixture.
Bake at 350f in the oven till golden brown. To test if the cake is done, you can push your finger gently in the centre and if the sponge springs back leaving no impressions, it's ready. Make sure to not open the oven door too soon, as you may deflate the cake while it's still rising.
When done, cool, then peel back the baking parchment to see your wonderful up side down cake!
Gently dust with some icing sugar and serve with a dollop of crème fraîche, or some vanilla ice cream!
175g self-raising flour
1 rounded tsp baking powder
3 large eggs / whisked
175g soft butter
175 g sugar
1/2 tsp vanilla extract
1 orange zest
Method
Cream the butter and sugar together in a mixing bowl. Seive the flour and baking powder into the same mixing bowl (hold the sieve up high, so you get lots of air into the mixture), then add your whisked eggs bit by bit. Blend all together, drawing a figure of 8 in the cake batter, folding the mixture together.
Next caramelize the pears by melting the butter in a pan and the light brown sugar, then add the pear slices and cook for about couple of minutes on each side.
Grease the cake tin (or use individual baking ramkins) and line with baking parchment. Remember to grease the inside of the baking parchment too.
Place the pears in a layer on the bottom, then sprinkle a thin layer of almonds before pouring in the cake mixture.
Bake at 350f in the oven till golden brown. To test if the cake is done, you can push your finger gently in the centre and if the sponge springs back leaving no impressions, it's ready. Make sure to not open the oven door too soon, as you may deflate the cake while it's still rising.
When done, cool, then peel back the baking parchment to see your wonderful up side down cake!
Gently dust with some icing sugar and serve with a dollop of crème fraîche, or some vanilla ice cream!
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