Pæremandelkage (uden æg, uden mejeriprodukter)

Denne Pear Almond Cake is a simpler, healthier cake made with no eggs, no dairy, no refined sugar, that looks super fancy but is super easy to make.

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Pear Almond Cake

Denne Pear Almond Cake is a simpler, healthier cake made with no eggs, no dairy, no refined sugar, that looks super fancy but is super easy to make.

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Prep Time: 15 minutter mins

Tilberedningstid: 55 minutter mins

Samlet tid: 1 time hr 10 minutter mins

Rute: Morgenmad

Køkken: amerikansk

portioner: 12 skiver

Kalorier: 271 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

1x2x3x

Ingredienser

US Customary - metric

• ▢ 2 kopper Selv-hævende mel - (note 1)
• ▢ ¾ kop Uraffineret rørsukker - (note 2)
• ▢ 1 ¼ kopper Mandelmælk - (note 3)
• ▢ ⅓ kop Mælkefrit smør (usaltet) - melted (note 4)
• ▢ 1 teske Mandelekstrakt
• ▢ 3 medium pærer - firm, cored, peeled (note 5)

Almond topping

• ▢ ½ kop Mandelmel
• ▢ ¼ kop Uraffineret rørsukker - (note 2)
• ▢ ¼ kop Mælkefrit smør - (note 4)
• ▢ ½ teske Mandelekstrakt
• ▢ ½ kop Skivede mandler

Instruktioner

• Preheat the oven to 350°F (180°C). Line a 9-inch cake pan with parchment paper. Use cooking oil spray to oil the paper and sides of the pan. Set aside.
• Peel and core the pears. Slice 2 pears into thin slices (0.1 inches or 2mm). Cut the last pear into 0.4-inch cubes (1cm). Set aside in two separate bowls.
• In a large bowl, add the self-rising flour and sugar. Whisk to combine.
• Add almond milk, melted plant-based butter, and almond extract. Use a rubber spatula to combine.
• Fold in the pear cubes, stir to incorporate.
• Pour the batter into the prepared pan into an even layer.
• In another bowl, stir the topping ingredients: almond flour, sugar, melted plant-based butter, and almond extract.
• Sprinkle the almond topping all over the cake batter. Press gently with your hands to stick to the batter.
• Arrange the pear slices tightly on top of the cake batter. You will have a few places where the pear slices are stacked, that's ok. Press the pear slice with your finger to stick to the batter. Sprinkle and press sliced almonds on top.
• Bake the cake for 55-65 minutes at 350°F (180°C) until a pick inserted in the center of the cake comes out clean. After 45 minutes, I recommend adding a piece of foil on top of the pan to prevent the cake from darkening too fast.
• Let the cake cool in the pan for 10 minutes, then release it on a cooling rack for 1-2 hours before slicing.
• Serve with a dust of powdered sugar if desired.

Noter

Noter 1: You can make your own 2 cups of self-rising flour at home. Simply stir 2 cups of all-purpose flour with 3 teaspoons of baking powder. For a gluten-free option, use my glutenfri konverter, men glem ikke bagepulveret.

Noter 2: Any granulated sugar works like brown sugar, coconut sugar, or unrefined cane sugar.

Noter 3: Any milk work, I like almond milk or oat milk to keep the crumb light and fluffy.

Noter 4: Or any low-flavor oil, like mild olive oil or canola oil.

Noter 5:  Bosc pears are the best to bake with. Anjou are not good for baking as they release too much juice and would make the cake gummy.

Opbevaring: Store the cake in a sealed container in the fridge for up to 4 days.

Ovntilstand: Jeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

Udstyr

9 x 5 cm brødform

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Ernæring

Betjener: 1skive | Kalorier: 271kcal | Kulhydrater: 35.4g | Protein: 4.5g | Fed: 13.3g | Mættet fedt: 2.1g | Flerumættet fedt: 3.1g | Enumættet fedt: 5.5g | Transfedt: 0.7g | Natrium: 115.4mg | Kalium: 104.7mg | Fiber: 2.9g | Sukker: 13.5g | Vitamin A: 237.1IU | Vitamin B12: 0.01pg | Vitamin C: 1.9mg | Calcium: 29.3mg | Jern: 0.6mg | Magnesium: 19mg | Fosfor: 45.7mg | Zink: 0.3mg

Ingredienser og erstatninger

Du behøver kun et par enkle ingredienser for at lave denne opskrift. Her er hvordan du vælger og bytter dem.

• Selv-hævende mel – This forms the base of the cake and already contains baking powder, which helps the cake rise. You can easily make your own by mixing all-purpose flour with baking powder.
• Uraffineret sukker – This adds sweetness to both the cake batter and the almond topping. Brown sugar or coconut sugar also work well here.
• Mandelmælk – This provides the liquid needed to create a smooth batter while keeping the texture light. Oat milk is another great option.
• Smeltet plantebaseret smør – This adds richness and moisture to the crumb. Mild olive oil or canola oil are suitable substitutes.
• Mandelekstrakt – This gives the cake a distinct, sweet marzipan-like flavor that pairs beautifully with the pears.
• pærer – These provide fresh fruit flavor and moisture. I recommend using firm pears like Bosc for the best texture.
• Mandelmel – This creates the crumbly, nutty base for the topping.
• Skivede mandler – These add a beautiful finish and a nice crunch to the top of the cake.

How to Make Pear Almond Cake (in Pictures)

Carines bagetips

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• Choosing the Right Pear – I highly recommend using firm pears like Bosc for this recipe. Avoid Anjou pears, as they release too much juice during baking and can make the cake soggy.
• Tålmodighed er nøglen – Since this is a thick cake, it takes a while to bake. If the toothpick doesn’t come out clean after 50 minutes, cover the pan with foil and continue baking in 5-minute intervals until it’s done.
• Add a Crunch – For extra texture, you can stir 1/2 cup of chopped walnuts directly into the batter before baking.

More Almond Cake Recipes

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