Gluten-Free Almond Oat Pear Cake with Almond Chantilly
Gluten-Free Almond Oat Pear Cake with Almond Chantilly
Gluten-Free Almond Oat Pear Cake with Almond Chantilly
Gluten-Free Almond Oat Pear Cake with Almond Chantilly
Ingredients
1/8 teaspoon Rodelle Almond Extract (more or less, to taste)
1/2 teaspoon Rodelle Organic Vanilla Extract
1 tablespoon sugar
1 cup cold, heavy whipping cream
Sliced almonds, for the top
1⁄2 teaspoon fine sea salt
1 teaspoon baking powder
3/4 cup (85 g) freshly ground oat flour (sifted if clumpy)
2 1/4 cups (210 g) blanched almond flour
Finely grated zest of 1 large lemon
1/2 teaspoon Rodelle Almond Extract
1/2 teaspoon Rodelle Organic Vanilla Extract
5 large eggs, separated
3/4 cup (165 g) organic granulated cane sugar, plus a little for sprinkling
8 tablespoons (115 g) unsalted butter, room temperature, plus 1 teaspoon for buttering the pan
3 medium-sized firm-ripe pears (such as Bartlett or Bosc; 340 g)
3 allspice berries
1 Rodelle Whole Cinnamon Stick, broken in half
1 Rodelle Vanilla Bean, split lengthwise and scraped
1/2 cup (100 g) organic granulated cane sugar
1 cup dry white wine
2 cups water, plus more as needed
Step by step
Begin by preparing to poach the pears. In the 8.0-Quart Stockpot from your KitchenAid® Tri-Ply Copper 10-Piece Set, combine the water, white wine, sugar, vanilla bean pod and scrapings, cinnamon stick, and allspice berries. On the cooktop of your KitchenAid® Gas Convection Slide-In Range, simmer over high heat, stirring to dissolve the sugar.
Meanwhile, peel the pears. Using the Paring Knife from your KitchenAid® 11pc Professional Series Cutlery Set, slice them in half lengthwise, and use a melon baller to remove the cores.
Add the prepared pears to the simmering water with a slotted spoon. Return the liquid to a simmer, then cover the 8.0-Quart Stockpot and cook gently until the pears are tender but still holding a shape, 5-10 minutes depending on the ripeness of the pears. Remove the pears to a plate and let cool (The pears can be made up to 3 days ahead of time and refrigerated airtight in the cooled poaching liquid).
Next, begin to prepare the cake. Preheat your KitchenAid® Gas Convection Slide-In Range to 350°F. Butter the bottom and sides of a KitchenAid® Springform Pan.
Prepare the freshly ground oat flour by feeding the oats through the KitchenAid® Grain Mill attached to the power hub of your Stand Mixer. In a medium bowl from your KitchenAid® Ceramic Mixing Bowl Set, whisk together the almond flour, freshly ground oat flour, baking powder, and salt.
Using the KitchenAid® Embossed Ceramic Bowl with your Stand Mixer fitted with the flat beater, beat the butter, sugar, and lemon zest until light and fluffy, about 5 minutes, scraping the sides as necessary. Add the egg yolks, and beat until just combined. With the Stand Mixer on low, slowly add the dry ingredients to the egg yolk mixture in the Stand Mixer, beating until evenly combined. In a clean Stand Mixer bowl, beat the egg whites until soft peaks form. Use a flexible silicone spatula to stir one-third of the whipped egg whites into the batter. Gently fold the remaining whipped egg whites into the batter until just combined.
Scrape the batter into the prepared Springform Pan and spread evenly. Slice the pears crosswise 1/4″ thick and, keeping the slices together, place on top of the cake with the wide ends facing out, fanning the slices slightly. Sprinkle with the sliced almonds and sugar.
Place the Springform Pan on a Baking Sheet from your KitchenAid® Bakeware Set, and bake until golden on top and a toothpick comes out with moist crumbs, about 45-55 minutes. Let cool completely, about 1 hour, then release the sides of the Springform Pan, and cut the cake into wedges.
Finally, to make the Chantilly, whisk together the cream, sugar, vanilla and almond extracts in your Stand Mixer fitted with the whisk attachment, until soft peaks form. Chill until needed and serve with wedges of cake.