A light, gluten-free cake packed with almond and vanilla flavor – topped off with delicious poached pears and an almond chantilly!
- | 90 mins
- | 8 servings
DirectionsPoach the Pears
- 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.)
- 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.
- 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!
- 2 cups water, plus more as needed
- 1 cup dry white wine
- 1/2 cup (100 g) organic granulated cane sugar
- 1 Rodelle Vanilla Bean, split lengthwise and scraped
- 1 Rodelle Whole Cinnamon Stick, broken in half
- 3 allspice berries
- 3 medium-sized firm-ripe pears (such as Bartlett or Bosc; 340 g)
For the Gluten-Free Almond Oat Pear Cake
- 8 tablespoons (115 g) unsalted butter, room temperature, plus 1 teaspoon for buttering the pan
- ¾ cup (165 g) organic granulated cane sugar, plus a little for sprinkling
- 5 large eggs, separated
- ½ teaspoon Rodelle Organic Vanilla Extract
- ½ teaspoon Rodelle Almond Extract
- Finely grated zest of 1 large lemon
- 2 ¼ cups (210 g) blanched almond flour
- ¾ cup (85 g) freshly ground oat flour (sifted if clumpy)
- 1 teaspoon baking powder
- 1⁄2 teaspoon fine sea salt
- Sliced almonds, for the top
For the Almond Chantilly
- 1 cup cold, heavy whipping cream
- 1 tablespoon sugar
- ½ teaspoon Rodelle Vanilla Paste or extract
- 1/8 teaspoon Rodelle Almond Extract (more or less, to taste)