Gluten-Free Almond Oat Pear Cake With Almond Chantilly
- 2 cups water plus more as needed
- 1 cup dry white wine
- 1/2 cup cane sugar organic granulated
- 1 vanilla bean Rodelle, split lengthwise and scraped
- 1 cinnamon stick Rodelle Whole, broken in half
- 3 allspice berries
- 3 pears medium-sized firm-ripe, such as Bartlett or Bosc; 340 g
- 8 tablespoons unsalted butter room temperature, plus 1 teaspoon for buttering the pan
- 3/4 cup cane sugar organic granulated, plus a little for sprinkling
- 5 large eggs separated
- 1/2 teaspoon vanilla extract Rodelle Organic
- 1/2 teaspoon Rodelle Almond Extract
- 1 lemon large
- 2 1/4 cups blanched almond flour
- 3/4 cup oat flour freshly ground, sifted if clumpy
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- sliced almonds for the top
- 1 cup heavy whipping cream cold
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract Rodelle Organic
- 1/8 teaspoon Rodelle Almond Extract more or less, to taste
- Begin by preparing to poach the pears. In the 8.0-Quart Stockpot from your KitchenAid(R) Tri-Ply Copper 10-Piece Set, combine the water, white wine, sugar, vanilla bean pod and scrapings, cinnamon stick, and allspice berries. On the cooktop of your KitchenAid(R) Gas Convection Slide-In Range, simmer over high heat, stirring to dissolve the sugar.
- Meanwhile, peel the pears. Using the Paring Knife from your KitchenAid(R) 11pc Professional Series Cutlery Set, 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 8.0-Quart Stockpot and cook gently until the pears are tender but still holding a shape, 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).
- Next, begin to prepare the cake. Preheat your KitchenAid(R) Gas Convection Slide-In Range to 350u0b0F. Butter the bottom and sides of a KitchenAid(R) Springform Pan.
- Prepare the freshly ground oat flour by feeding the oats through the KitchenAid(R) Grain Mill attached to the power hub of your Stand Mixer. In a medium bowl from your KitchenAid(R) Ceramic Mixing Bowl Set, whisk together the almond flour, freshly ground oat flour, baking powder, and salt.
- Using the KitchenAid(R) Embossed Ceramic Bowl with your Stand Mixer fitted with the flat beater, 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. With the Stand 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 Springform Pan and spread evenly. Slice the pears crosswise 1/4" 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 Springform Pan on a Baking Sheet from your KitchenAid(R) Bakeware Set, and bake until golden on top and a toothpick comes out with moist crumbs, about 45-55 minutes. Let cool completely, about 1 hour, then release the sides of the Springform Pan, and cut the cake into wedges.
- Finally, to make the Chantilly, whisk together the cream, sugar, vanilla and almond extracts in your Stand Mixer fitted with the whisk attachment, until soft peaks form. Chill until needed and serve with wedges of cake.
water, white wine, cane sugar, vanilla bean rodelle, cinnamon, berries, bartlett, pan, cane sugar, eggs, vanilla, lemon large, blanched almond flour, ground, baking powder, salt, almonds, heavy whipping cream cold, sugar, vanilla
Taken from www.yummly.com/recipe/Gluten-Free-Almond-Oat-Pear-Cake-with-Almond-Chantilly-2098897 (may not work)