Gluten Free: Pear, Caramel, and Cardamom Upside Down Cake

Pear, caramel and cardamom cake

Pear, Caramel and Cardamom Upside Down Cake

Pear, Caramel and Cardamom cake

It’s coming to the end of the pear season in England. I love pears but only when they are firm and crunchy. Looking over at the fruit bowl brimming with over ripening Conference pears I was trying to think of something simple to do with them. I found this recipe for a French Pear, Almond and Cardamom Cake that sounded delicious! I like the use of cardamom in desserts as it adds a nice background note to often very sweet South Asian and Middle Eastern desserts. I also like the use of almond flour in this recipe as I am trying to cut down on eating refined wheat flour but without cutting down on the amount of cake I can eat! 🙂

I have used a recipe for coconut caramel in a Coconut Caramel Slice recipe and have used this caramel recipe for several recipes since. The left overs from the last batch of caramel slices was in the freezer ready for another use so I decided to use it in this pear cake too.

I also found that the cake batter from the original recipe was not enough as I was using a round loose bottom cake tin rather than a small loaf pan so I have increased some of the ingredients to compensate. This is the recipe I’ve used:

Ingredients

  • 200g of ground almonds
  • 2 ripe pears
  • 100g of butter
  • 150g of caster sugar
  • about 10 pods of cardamom (ground)
  • 3 medium free range eggs

Instructions:

  • slice up pears and layer onto the bottom of cake tin
  • pour over the caramel sauce
  • cream butter and sugar, add ground cardamom and eggs then mix before adding ground almonds and mix well
  • pour cake batter on top of pears and caramel and spread evenly
  • Bake at 180 degrees C for 20 minutes
  • Allow to cool slightly in the tin then upturn onto a dish so it is the right way up
  • Serve with cream/ice cream/custard

I’m fairly happy with the results. The cake was very moist and rich and the individual flavours really held their own! I think next time I’ll put the pears on top of the caramel so they look more caramelised. The cardamom flavour was a lovely addition, if anything I would add more cardamom and reduce the sugar in the cake batter to compensate for the sweet caramel sauce! Yum!

Pear, Caramel and Cardamom cake

Pear, Caramel and Cardamom cake

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