This cake is done in 40 minutes and no topping is needed (in my opinion), as the beautiful pears rustically peak out from the soft vanilla sponge with the crunchy caramelized crust. I love most cakes when it's cooled down but I could not wait and had to taste it while still warm and it provided me with the most heartwarming experience in a long time. Sweet but not too much, soft yet crunchy, and has all the mouthwatering flavors and it will make your home scented like no essential oil can.
GF Vegan Cardamom Pear Tart
- 1 tsp or 5 buds cardamom powder or buds
- 1 large pear, sliced
- 2 tbsp brown sugar
- 250 ml almond milk
- 1 tbsp apple cider vinegar
- 2 tbsp vanilla extract
- 200 g gluten-free flour mix
- 80 ml vegetable oil
- 2 tsp baking powder
- 200 g powdered sugar
- a pinch salt
1. Pre-heat the oven to 180˚C.
2. Slice the pears in 0.5 cm slices and sprinkle the cut, flat sides with 1 tsp of the cardamom powder and ½ tsp sugar. If you use whole cardamom buds, you can put it in a blender with the sugar and chop it. It will taste a little more strong and look more rustic.
3. Line a loose bottom cake tin with baking paper the size and shape of the bottom of the tin. Place the pear halves flat side down in the tin and sprinkle with the leftover cardamom sugar.
4. In a large mixing bowl combine the flour, baking powder, sugar and salt.
5. In another bowl whisk together the almond milk, apple cider vinegar, vanilla extract and vegetable oil. Once it starts to curdle and thicken pour it into the large mixing bowl and whisk until you have a smooth batter.
6. Pour the batter on top of the pear and place the cake in the oven.
7. Bake for 30 minutes until a toothpick comes out clean.
8. When taking the cake out, dust a surface with flour and put the cake on it upside down. Be careful not to burn yourself. This way you won’t need to cut the domed top of the cake because it will flatten as it cools. Remove the tin and the parchment paper so the cake won’t be slushy from the access steam that leaves the cake as it cools. Let the cake cool for 20 minutes.
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Photo: Imola Toth