90ml (1/3 cup)Heavy /Thickened Creamor a dairy-free cream if required
200gr (2 Cups)Almond Mealor Almond Flour
Flaked Almonds, to tasteoptional
Preheat the oven on 160'C/325'F. Grease a 9inch/22cm Springform Pan and/or line the bottom with baking paper.
Peal, core and cut each Pears into 8 slices. Set aside.
Separate the Egg Yolks and Whites. Place the Whites in the bowl of your stand mixer (1) and set aside. Place the Yolks in a large mixing bowl.
Add the Caster Sugar to the Yolks and whisk for about a minute. It should start to look pale and bubbly.
Pour in the Wet Ingredients: Vanilla Extract, Canola Oil and Cream. Whisk until combined.
Stir in the Almond Meal and quickly mix (2). Set aside.
Add the Salt to the Egg Whites and whip until you reach stiff peaks - about 5 minutes on a medium/high speed.
With a spatula, gently fold about a quarter to a third of the Whipped Egg Whites into the cake batter (3). Add the rest of the Egg Whites in 2 or 3 times, gently folding it into the batter. Don't overwork the batter or it will deflate the egg whites.
Pour the cake batter into the grease/lined Springform Pan.
Arrange the sliced Pears over the cake Batter.
Optional: sprinkle some Flaked Almonds over the cake.
Bake for 40 to 50 minutes, or until golden and a skewer comes out clean. Leave to cool down completely before removing from the pan.
Optional: sprinkle with a little bit of Icing Sugar before serving.
Place in a large mixing bowl if you are using a hand mixer
It will quickly become drier and thicker -it's normal.
It will seem a bit hard to combine at first, it's normal. Just keep slowly adding more whipped egg whites until all folded in. You shouldn't see large lumps of egg whites anymore.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com