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Les Marchés Publics de Montréal

Pear, Almond and Maple Syrup Upside-down Cake

All recipes |  Desserts and snacks

Pear, Almond and Maple Syrup Upside-down Cake, Desserts et collations
  • Serves 10
  • Preparation: 25 minutes
  • Baking time: 55 minutes
  • This wonderful cake recipe is perfect for Maple Sugar time! Created by Katrine Paradis from the inspiring blog K pour Katrine, this recipe is lactose and gluten free and you will fall in love with it for sure!


    Maple Sauce

    • 1 cup (250 mL) maple syrup
    • 1 tbsp. (15 mL) lemon juice
    • 2 tbsp. (30 mL) dairy-free margarine


    • 2 cups (500 mL) almond powder
    • ¾ cup (180 mL) “La Merveilleuse de L’Angélique” gluten-free flour avalaible at Alfalfa Épicerie Santé at Jean-Talon market and Aliments Merci. Or you can use an other gluten-free flour.
    • 2 tsp. (2.5 mL) baking powder
    • ½ tsp. (2.5. mL) baking soda
    • ½ tsp. (2.5. mL) salt
    • 2 tsp. (10 mL) Chinese five spice powder
    • 4 eggs
    • ½ cup (125 mL) maple syrup
    • 1/3 cup (80 mL) almond milk
    • ½ cup (125 mL) olive oil
    • 2 tsp. (10 mL) vanilla extract
    • 3 Bosc pears, sliced


    Maple Sauce

    1. Bring the maple syrup to a boil in a pot with a thick bottom. Lower the heat and reduce the syrup for 10 minutes. Add the lemon juice and margarine and mix together. Set aside.


    1. Set the oven rack at mid-height in the oven and preheat it to 350°F. Grease a pan that is 9 inch square with sides that are at least 2 ½ inches high. Place parchment paper in the bottom.
    2. Mix the almond powder, flour, baking powder, baking soda, salt and five spice powder together in a bowl. Set aside.
    3. Beat the eggs, syrup, almond milk, olive oil and vanilla extract together in a large bowl, using an electric beater.
    4. Add the dry ingredients and mix together with a spatula. Set aside.
    5. Place the pear slices in a circular pattern at the bottom of the cake pan and pour in the maple sauce.
    6. Pour the batter over the pears and spread it carefully with the back of a spatula.
    7. Bake 55 minutes or until a toothpick inserted into the centre of the cake comes out clean. If the cake is browning to quickly near the end of baking time, place a sheet of aluminium paper over it until it has finished baking.
    8. Let cool and loosen the cake from the sides of the pan with a knife before turning it over onto a plate. Serve warm with coconut ice cream. It’s divine!

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