In my kitchen, I’ve always found joy in pushing culinary boundaries and creating dishes that dance between unique flavors. As the holiday season approaches, I couldn’t wait to unveil this masterpiece, designed to grace your Christmas table with elegance and flavor. The sweetness of the pears, the richness of pure maple syrup, and a hint of festive spice from aromatic rosemary. It’s the perfect blend of the holiday season in every bite. Don’t be scared by the flipping part, trust me, you can do it. Have a wonderful Christmas everyone!
For Caramel Sauce: 2 pears, cut into 1/2-inch slices
6 tablespoons of unsalted butter
1/3 cup pure maple syrup
1/4 cup coconut sugar
4 sprigs of rosemary
For Cake Layer: 8 tbsp stick of unsalted butter
1 cup almond flour
1/2 cup rice flour
1/4 cup tapioca starch
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp fresh ginger
1/8 teaspoon nutmeg
1 tsp salt
1 1/2 cups coconut sugar
2 large eggs
1/3 cup milk (I used almond)
Preheat the oven to 350°F. Begin by browning your butter for the cake batter. Add 1 stick of butter to a small saucepan on medium heat and cook until the butter turns brown and the milk solids begin to separate, stirring frequently. Remove from heat immediately and transfer to a bowl to cool.
Line a 9-inch round cake pan with parchment paper and generously spray with oil or grease with butter. Arrange the pear slices in a spiral pattern.
Prepare the Maple Rosemary Caramel Sauce by melting 6 tablespoons of butter in a small saucepan. Turn the heat to high and add the maple syrup, 1/4 cup coconut sugar, and rosemary sprigs. Bring to a boil and cook for about three minutes until frothy and caramelized. Remove the rosemary with tongs, discard, and immediately pour the caramel mixture over the pears, covering everything evenly.
In a medium bowl, mix together the flours, baking powder, cinnamon, ginger, and salt.
In a separate medium bowl, mix together the cooled brown butter, coconut sugar, eggs, vanilla, and milk.
Combine the wet mixture into the flour mixture until evenly combined. Spread the batter evenly over the pears.
Transfer to the oven and bake for 45 to 50 minutes or until the top springs back when lightly touched. Let it cool for 10 minutes, then loosen the edges with a paring knife, place a plate on top of your cake, and invert them both at the same time. Serve warm or at room temperature.
Optionally, dust with powdered sugar.
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