32
|
AUTUMN
/
EARLY WINTER
2015
Maple& Pear
Baked Skillet Cake
ESCARPMENT
®
epicure
Thiswarm and boozy pear cake is best baked
in a cast iron pan and served upside down
with a rum sauce drizzle — a perfect
companion for an earlywinter eveningmeal.
cake...
• 2 cups almond flour
• cupwhite rice flour
• 1 tsp baking powder
• tsp salt
•
½
cup unsalted butter
•
¾
cups brown sugar
• 4 pears cored and quartered
•
½
cupmaple syrup
• 3 eggs
• 1 cup plain greek yogurt
• 1 tsp vanilla
sauce...
• 3 tbsp butter
•
¼
cupmaple syrup
•
½
cup brown sugar
•
¼
cup rum
•
¼
cupwater
directions...
1. Heat the oven to 350°.
2. Melt the butter in a ten inch cast iron pan and sprinkle in the brown sugar.
3. Arrange the quartered pears in the skillet and heat on low to caramelize the pears while you prepare the batter.
4. Mix the almond flour, rice flour, baking powder, and salt.
5. Cream the butter andmaple syrup together. Add the egg yolks and beat, thenmix in the flour.
6. Beat the eggwhites for several minutes until stiff peaks form, thenmix into the flour mixture alongwith the yogurt.
7. Spread the batter over the pears in the cast iron pan, and bake for about 50minutes, or until a toothpick inserted into
the center comes out clean.
8. Allow the cake to cool for half anhour, then cover the cast ironpanwithaplate and flip the cake over. Tap the bottom
of the pan to ensure the cake has come loose onto the plate.
9. Tomake the sauce, heat the butter, maple syrup, and brown sugar together with the rum. Addwater if necessary
to reduce the thickness of the sauce. Heat to a boil, and then remove from the heat.
10. Serve slices of cakewith themaple rum saucepouredover top, andadollopofwhipped creamor ice creamas desired.
RECIPE&PHOTOS | CORYNNFOWLER |
