Gluten-Free Pear and Almond Cake

Here's a cake worth adding to your repertoire: It's super fast to put together, it's gluten- and dairy-free and it can be dressed up or[ down. The almond meal and pureed pears give the cake a frangipane-like texture. Vanilla, maple syrup and coconut oil add to the irresistible flavor. For dessert, top the cake with some soft-whipped cream, ice cream or warm chocolate sauce. For afternoon or morning tea, the cake is delicious plain, served warm or straight from the fridge.]

Total Time:
1 hr 5 min
Prep:
5 min
Inactive:
10 min
Cook:
50 min

Yield:
One 9-inch cake
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 tablespoons melted coconut oil, plus more for oiling the parchment paper
  • 1 1/2 cups almond meal
  • 1/2 cup gluten-free rolled oats
  • 1/4 cup gluten-free oat flour
  • 3 tablespoons brown rice flour
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 2 large ripe Anjou pears
  • 5 tablespoons maple syrup, plus more for drizzling
  • 1/4 cup maple sugar
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • Pinch sea salt
  • Chopped almonds
Directions
  • Preheat the oven to 350 degrees F. Lightly oil a 12-inch square piece of parchment paper, and press it into a 9-inch round cake pan. (Don't worry about the sides overlapping-this is what creates a rustic edge.) Set aside.

  • Process the almond meal, oats, oat flour, rice flour and baking powder in a food processor until the oats are ground. Transfer the mixture to a medium bowl; set aside.

  • Beat the egg in another medium bowl; set aside. Peel and roughly chop 1 of the pears. Process the chopped pears, coconut oil, maple syrup, maple sugar, vanilla, almond extract and salt in a food processor until smooth; add the mixture to the bowl with the egg, and whisk to combine. Pour the pear-egg mixture into the flour mixture, and stir to combine. Transfer the batter to the prepared cake pan, and lightly spread it out.

  • Working quickly, peel, quarter and core the remaining pear. Cut each quarter into 4 long slices, arrange them in a circle on top of the batter and sprinkle with chopped almonds. Bake the cake until the edges are deep golden and a toothpick comes out clean, 50 minutes. Set aside to cool.

  • Drizzle the cake with maple syrup, and serve warm or cool. Leftover cake can be stored in an airtight container in the fridge for up to 3 days.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond