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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!

    Ingredients

    Maple Sauce

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

    Cake

    • 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

    Preparation

    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.

    Cake

    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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