Pear and Almond Cake with Mascarpone Cheese
Brown sugar, vanilla-scented pears, and baked sugar ooze the change in seasons. On a fresh afternoon with bursts of sun peeking through the clouds and cheeks flushed, there is nothing more welcoming than coming home to the aroma of warm cinnamon baked pears. A light-textured cake with almond and gluten-free flour with egg white airiness.
I love to see smile adorn faces in celebration for friends who can finally indulge in a delicious cake with spongy flour texture, priceless. Gluten-free has become a focal point for many of my friends and finding delicious food without tonnes of sugar or a dry texture is like 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 any 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.
Servings 8 generous slices
Prep time 15-20 minutes
Cooking time 25 minutes
Difficulty Medium
Ingredients:
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
Method:
In a small non-stick milk pan, melt the butter over medium heat.
Add 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 centre (some slices may overlap). Splash a drop or two of vanilla essence over the pear and set aside.
Place the two egg whites in a mixing bowl and whip until soft peaks (use a handheld beater if necessary) and set aside. Using a handheld beater, combine the egg yolks in another mixing bowl and beat them to a smooth consistency. Slowly beat in the sugar.
Once combined slowly beat in the ground almonds, gluten-free flour and cinnamon powder. The ingredients will form a very thick mixture.
Finally, mix in the mascarpone cheese and gently fold in the egg whites. The batter may be slightly streaky from the egg whites. Be careful not to overmix when folding. Slowly pour the cake batter over the pears and spread until 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 onto a cake tray while still warm. Serve warm or at room temperature with a delicious pot of tea.
