Pear Almond Cake
1 lb (450 g)
Ripe bosc pears
1 cup (200 g)
Granulated sugar
8 oz (225 g)
Marzipan
1 cup (225 g)
Butter, unsalted room temperature
4
Large eggs
1
Egg yolk
1 tsp (5 ml)
Pure vanilla extract
1/2 cup (70 g)
Superfine brown rice flour
1/4 cup (30 g)
Tapioca starch/flour
1 tsp (5 g)
Baking powder
1/2 tsp (2.5 g)
Kosher salt
1/4 cup (30 g)
Raw sliced almonds
Instructions
1.
Preheat the oven to 325 F. Greaase the bottom and sides of a 9 inch springform pan with butter. Line the bottom with buttered parchment paper.
2.
Peel the pears. Cut them lengthwise and core them. Slice the pears very thin with a mandoline. Arrange the pear slices in tight concentric circles starting from the edge until the entire bottom of the pan is covered.
3.
In a food processor, pulverise the sugar into a fine powder. Add the marzipan and process until the mixture resembles sand. Add the butter and pulse to a very creamy, smooth paste.
4.
Add the eggs, egg yolk, and vanilla extract and pulse until the mixture is airy. Scrape the sides and bottom of the bowl to make sure the ingredients are well incorporated. Add the browl rice flour, tapioca starch, baking podwer, and the salt. Pulse until the batter is airy and smooth. It will be loose. Pour the batter over the pears and scatter the almonds all over the top.
5.
Bake the cake for 55 to 65 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean. The cake will be very tender, moist and delecate. Let cool completely in the pan. Release the springform. Invert the cake on a plate, remove the parchment paper and invert again so the pears are on the bottom. Dust with powdered sugar.