Pear Almond Cake (Walang Itlog, Walang Gatas)

ito 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

ito 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 minuto min

Magluto Oras: 55 minuto min

Kabuuang Oras: 1 oras hr 10 minuto min

Kurso: almusal

Cuisine: Amerikano

Servings: 12 hiwa

Mga Calorie: 271 kcal

May-akda: Carine Claudepierre

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 2 tasa Harinang Kusang Tumataas - (tala 1)
• ▢ ¾ tasa Hindi Pinong Cane Sugar - (tala 2)
• ▢ 1 ¼ tasa Almond Milk - (tala 3)
• ▢ ⅓ tasa Mantikilya na Walang Gatas (Walang Asin) - natunaw (tala 4)
• ▢ 1 kutsarita Katas ng almond
• ▢ 3 medium Peras - firm, cored, peeled (note 5)

Almond topping

• ▢ ½ tasa Flour ng Almond
• ▢ ¼ tasa Hindi Pinong Cane Sugar - (tala 2)
• ▢ ¼ tasa Mantikilya na Walang Gatas - (tala 4)
• ▢ ½ kutsarita Katas ng almond
• ▢ ½ tasa Hiniwang Almonds

tagubilin

• 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.

Mga Tala

Tandaan 1Maaari kang gumawa ng sarili mong 2 tasa ng self-rising flour sa bahay. Haluin lamang ang 2 tasa ng all-purpose flour na may 3 na kutsarita ng baking powder. Para sa gluten-free na opsyon, gamitin ang aking converter na walang gluten, pero huwag kalimutan ang baking powder.

Tandaan 2: Anumang butil-butil na asukal ay maaaring gamitin tulad ng brown sugar, asukal sa niyog, o hindi nilinis na asukal sa tubo.

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

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

Tandaan 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.

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

Mode ng Oven: Gumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15°C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

kagamitan

9-pulgada x 5-pulgadang Pan

Ibahagi sa Facebook Recipe ng Pine

Pagkain

Paglilingkod: 1pagpira-pirasuhin | Mga Calorie: 271kcal | Carbohydrates: 35.4g | Protina: 4.5g | Taba: 13.3g | Saturated fat: 2.1g | Polyunsaturated Fat: 3.1g | Monounsaturated na taba: 5.5g | Trans Fat: 0.7g | Sosa: 115.4mg | Potassium: 104.7mg | Hibla: 2.9g | Asukal: 13.5g | Vitamin A: 237.1IU | Bitamina B12: 0.01Pg | Bitamina C: 1.9mg | Calcium: 29.3mg | Iron: 0.6mg | magnesiyo: 19mg | Posporus: 45.7mg | Zinc: 0.3mg

Ingredients at Substitutions

Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.

• Harinang Kusang Tumataas – 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.
• Hindi Nilinis na Asukal – This adds sweetness to both the cake batter and the almond topping. Brown sugar or coconut sugar also work well here.
• Almond Milk – This provides the liquid needed to create a smooth batter while keeping the texture light. Oat milk is another great option.
• Natunaw na Mantikilya na Batay sa Halaman – This adds richness and moisture to the crumb. Mild olive oil or canola oil are suitable substitutes.
• Katas ng almond – This gives the cake a distinct, sweet marzipan-like flavor that pairs beautifully with the pears.
• Peras – These provide fresh fruit flavor and moisture. I recommend using firm pears like Bosc for the best texture.
• Flour ng Almond – This creates the crumbly, nutty base for the topping.
• Hiniwang Almonds – These add a beautiful finish and a nice crunch to the top of the cake.

How to Make Pear Almond Cake (in Pictures)

Mga Tip sa Pagbe-bake ni Carine

Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa isang perpektong cake.

• 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.
• Ang pasensya ay Susi – 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.

Higit pang mga Recipe ng Almond Cake

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