Detta 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
Detta 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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Serveringar: 12 skivor
Kalorier: 271 kcal
Innehållsförteckning
- 2 koppar Självhöjande mjöl - (anteckning 1)
- ¾ kopp Oraffinerat rörsocker - (anteckning 2)
- 1 ¼ koppar Mandelmjölk - (anteckning 3)
- ⅓ kopp Mjölkfritt smör (osaltat) - smält (not 4)
- 1 tesked Mandelextrakt
- 3 Medium päron - firm, cored, peeled (note 5)
Almond topping
- ½ kopp Mandelmjöl
- ¼ kopp Oraffinerat rörsocker - (anteckning 2)
- ¼ kopp Mejerifritt smör - (anteckning 4)
- ½ tesked Mandelextrakt
- ½ kopp Skivade mandlar
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.
Anmärkningar
Anmärkningar 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 omvandlare, men glöm inte bakpulvret.
Anmärkningar 2Alla strösocker fungerar som farinsocker, kokossocker eller oraffinerat rörsocker.
Anmärkningar 3: Any milk work, I like almond milk or oat milk to keep the crumb light and fluffy.
Anmärkningar 4: Or any low-flavor oil, like mild olive oil or canola oil.
Anmärkningar 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.
lagring: Store the cake in a sealed container in the fridge for up to 4 days.
Utrustning
Kostrådgivning
Tjänande: 1skiva | Kalorier: 271kcal | kolhydrater: 35.4g | Protein: 4.5g | Fett: 13.3g | Mättat fett: 2.1g | Fleromättat fett: 3.1g | Enkelomättat fett: 5.5g | Transfett: 0.7g | Natrium: 115.4mg | Kalium: 104.7mg | Fiber: 2.9g | Socker: 13.5g | Vitamin A: 237.1IU | Vitamin B12: 0.01pg | C-vitamin: 1.9mg | Kalcium: 29.3mg | Järn: 0.6mg | Magnesium: 19mg | fosfor: 45.7mg | Zink: 0.3mg
Ingredienser och ersättningar
Det här stycket ger dig alla mina tips om hur du väljer rätt ingredienser. För hela receptet med mått, scrolla till receptkortet längst ner i inlägget!Gå till fullständigt recept
Du behöver bara några enkla ingredienser för att laga det här receptet. Så här väljer och byter du ut dem.
- Självhöjande mjöl – 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.
- Råsocker – This adds sweetness to both the cake batter and the almond topping. Brown sugar or coconut sugar also work well here.
- Mandelmjölk – This provides the liquid needed to create a smooth batter while keeping the texture light. Oat milk is another great option.
- Smält växtbaserat smör – This adds richness and moisture to the crumb. Mild olive oil or canola oil are suitable substitutes.
- Mandelextrakt – This gives the cake a distinct, sweet marzipan-like flavor that pairs beautifully with the pears.
- päron – These provide fresh fruit flavor and moisture. I recommend using firm pears like Bosc for the best texture.
- Mandelmjöl – This creates the crumbly, nutty base for the topping.
- Skivade mandlar – These add a beautiful finish and a nice crunch to the top of the cake.
How to Make Pear Almond Cake (in Pictures)
Carines baktips
Låt mig dela med mig av några fler tips för en perfekt tårta.
- 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.
- Tålamod är nyckeln – 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.
- Lägg till en krispighet – For extra texture, you can stir 1/2 cup of chopped walnuts directly into the batter before baking.
This was delicious! Oh my my!
I used Barlett pears and salted vegan butter because I already had those, and it was simply delicous!
It taste like heaven!!!!!
Recipe ****saved-saved-saved****
Thank you Carine !!!!!!!
Thank YOU for trying my recipes!
Carine, det här är det bästa receptet jag har provat!
Awww, that’s so sweet of you thank you!