Prep time 20 mins
Cook time 48 mins
Total time 1 hour 8 mins
Serves: 12 slices
Ingredients
- 3 tablespoons Tin Star Ghee Brown Butter
- ⅓cup coconut sugar*
- 3 pears, halved and sliced
- ¼ teaspoon cinnamon
- ¼ teaspoon cardamom
For the batter
- 2 cups almond flour
- ½ cups tapioca flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon powdered ginger
- ¼ teaspoon cinnamon
- ¼ teaspoon cardamom
- pinch of salt
- 2 eggs at room temperature, whisked
- 3 tablespoons butter, melted
- 3 tablespoons coconut sugar
- ½ cup almond milk
- 2 tablespoons agave nectar
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees F. Grease a 9 inch round cake panthen cut out a piece of parchment paper to fit the bottom of the pan and place in the bottom.
Place a large saute pan over medium heat. Add the ghee and sugar and whisk until the sugar dissolves. Then add pear slices. Sprinkle with cinnamon and cardamon and toss until pears become soft. About 5 minutes. Let cool.
Once cool to the touch, arrange in the bottom of the cake pan however you’d prefer. Pour the rest of the caramel mixture that’s in the saute pan on top of the pears.
In a large bowl, add almond flour, tapioca flour, coconut flour, baking soda, ginger, cinnamon, cardamon, and salt. Whisk until combine.
In a medium bowl, whisk together eggs, ghee, coconut sugar, almond milk, and vanilla extract. Whisk until coconut sugar dissolves.
Add liquid mixture to the dry mixture and mix until combine.**
Pour batter on top of the pear caramel mixture and smooth out on top.
Place in oven to bake for 40-43 minutes, or until a toothpick comes out clean. Begin checking the cake at around 35 minutes since oven temperatures will range.
Let cake rest for 10 minutes outside the oven then place a plate or a cake stand over it, flip then tap the bottom of the cake pan to make sure it comes out.
Cut into slices then serve!