In a large pot (we recommend 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.
Bring to a simmer over high heat, stirring to dissolve the sugar.
Meanwhile, peel the pears, 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 pot and cook gently until the pears are tender but still holding a shape, about 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.)
Prepare the Cake
Preheat the oven to 350°F. The KitchenAid® Gas Convection Slide-In Range performed great for this recipe!
Butter the bottom and sides of a 9-inch springform pan.
In the bowl of a KitchenAid® Stand Mixer fitted with the paddle attachment, 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.
In a separate, medium bowl, whisk together the almond and oat flours (you can easily make your own oat flour with the KitchenAid® Grain Mill attachment), baking powder, and salt. With the 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 pan and spread evenly. Slice the pears crosswise ¼-inch 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 pan on a rimmed baking sheet, and bake until golden on top and a toothpick comes out with moist crumbs, 45-55 minutes. Let cool completely, about 1 hour, then release the sides of the pan, and cut the cake into wedges.
Make the Chantilly
In the bowl of a KitchenAid® Stand Mixer fitted with the whisk attachment, whisk together the cream, sugar, vanilla and almond extracts until soft peaks form. Chill until needed and serve with wedges of cake.
This recipe was created by Sarah of Snixy Kitchen and Alanna Taylor-Tobin of The Bojon Gourmet for Rodelle and KitchenAid!
