Delicious Almond & Pear Cake that can be made Gluten Free. Perfect for any occasion, this cake is a crowd-pleaser!
– Delicious and Gluten-Free Almond & Pear Cake
Indulge in the deliciousness of this easy-to-make Almond & Pear Cake that will leave your guests asking for more! This gluten-free version can be made by simply replacing the self-raising flour with a gluten-free alternative. With a handful of ingredients like pears, maple syrup, butter, brown sugar, eggs, almond meal, and vanilla, this cake comes together in no time.
Start by arranging the sliced pears in the cake pan and drizzling them with maple syrup. Then, mix melted butter, sugar, eggs, vanilla, almond meal, and flour together before pouring it over the pears. Bake the cake at 170 degrees Celsius for 50-60 minutes, and voila! You have a mouthwatering dessert ready to be enjoyed.
Indulge in a slice of heaven with this delectable Almond & Pear Cake
Welcome back to my kitchen it’s been a while and yes we’re in a completely different place but here we are today we’re going to make an alond and pear cake now this recipe can be made completely gluten-free substituting the self-raising flour with gluten-free self-raising flour but today we’re going to make it with regular flour just for.
This one so first what we need to do is take two pears peel them core them and slice them now I’ve placed them around in a pretty pattern in the tin um it doesn’t have to be like that but the OCD and me just has to make it nice so just make sure you grease the um foil at the bottom with a little bit of cooking spray or butter just so that it doesn’t.
Stick and then grab some Maple SE syrup and just squeeze it over be generous now I’m using the queen um sugar-free maple syrup today because there’s enough sugar in the cake and then take 200 g of melted butter and throw in a cup of brown sugar okay just give that a mix and make sure there’s no lumps in.
It and then we just throw in four eggs now the trick when throwing in eggs to melted butter is you have to make sure the butter is cooled because otherwise you’re going to get curdled scrambled eggs no one wants that so for anyone who’s wondering um we have made a, 1600 km relocation North up to the Gold Coast in.
Queensland um needless to say the weather is somewhat warmer up here the digs are a little bit smaller for the moment but when you see the view out the balcony you’ll understand why you’re going to throw in some vanilla extract which we’ve got here so now I’ve put in 1 and 1/2 cups of alond milk meal and half a cup of.
Self-raising flour now I did say before that you can make this completely glutenfree and substitute the self-raising flour for a gluten-free version I have done that before many times and it’s fine it works really well so once that’s all mixed in Thoroughly just make sure there’s no.
Lumps in there at all you’re going to pour it on top of the pears straight into the tin and that’s pretty much it that’s all you need to do just give it a bit of a tap and make sure all of the batter is filtered down through the pears so bang it on the bench a couple of times stick it in the oven for around 50 minutes to.
An hour on 170° use your skewer test take it out and it can be best served cold the next day otherwise it’ll just fall apart I don’t know why leave it in the fridge serve it the next day and you’ll be fine enjoy doesn’t have to be too fancy or too decorative um a square pan to be honest.
Is easier sorry this up let me start again and waiting in the sidelines is 1 and 1/2 cups of something it’s the Armond stuff that’s what is it called.
It’s called Dem naturea
