This is a super quick one, and also doesn't need a mixer.
Got inspired from here:
http://www.davidlebovitz.com/2013/09/dieu-merci-cest-vendredi-tgif/
Which pointed to this recipe:
http://www.nytimes.com/recipes/1014976/fig-and-almond-cake.html
I modified it slightly, and, of course, used Pears instead of Figs. I also used the Trader Joes' almond flour, instead of whole almonds.
Preheat oven to 375F. Butter a tart pan properly.
Mix together 1 cup almond flour, 1/4 cup A.P. flour, 1/4 cup sugar, 1/2 tsp baking powder, 1/2 tsp cinnamon, and a big pinch of salt. Melt 4 tbsp of butter, mix 2 tbsp honey, mix and cool the mixture, 2 extra large eggs, 1/4 cup milk. Mix the wet to dry. Pour the batter in the tart pan. Peel, core and thinly slice thee medium pears (they were fairly firm, and I used a melon baller to core them, which made it super easy). Arrange the pear slices on top of the batter. Dot it with small cubes of butter (total 1 tbsp), and sprinkle some sugar over the pears (I used turbinado sugar). Bake for about 30-35 mins. Remove from pan and serve warm with vanilla icecream.
Edits: Me and a friend of mine found that the batter is not stiff enough to hold the pears, so here are the tweaks: I used 2 large eggs (instead of extra large), used 1/2 cup A.P. flour, used two pears (slightly bigger) instead of three. Also, I added almond extract (about 1/4 tsp) to the batter, which really enhanced the flavor, and sprinkled thinly sliced almonds on top of the sugar and butter before baking.
Final version:
Preheat oven to 375F. Butter a tart pan properly.
Mix together 1 cup almond flour, 1/2 cup A.P. flour, 1/4 cup sugar, 1/2 tsp baking powder, 1/2 tsp cinnamon, and a big pinch of salt. Melt 4 tbsp of butter, mix 2 tbsp honey, mix and cool the mixture, 2 large eggs, 1/4 cup milk, 1/4 tsp almond extract. Mix the wet to dry. Pour the batter in the tart pan. Peel, core and thinly slice two medium pears (they were fairly firm, and I used a melon baller to core them, which made it super easy). Arrange the pear slices on top of the batter. Dot it with small cubes of butter (total 1 tbsp), and sprinkle some sugar over the pears (I used turbinado sugar). Then sprinkle some thinly sliced almonds. Bake for about 30-35 mins. Remove from pan and serve warm with vanilla icecream.
Got inspired from here:
http://www.davidlebovitz.com/2013/09/dieu-merci-cest-vendredi-tgif/
Which pointed to this recipe:
http://www.nytimes.com/recipes/1014976/fig-and-almond-cake.html
I modified it slightly, and, of course, used Pears instead of Figs. I also used the Trader Joes' almond flour, instead of whole almonds.
Preheat oven to 375F. Butter a tart pan properly.
Mix together 1 cup almond flour, 1/4 cup A.P. flour, 1/4 cup sugar, 1/2 tsp baking powder, 1/2 tsp cinnamon, and a big pinch of salt. Melt 4 tbsp of butter, mix 2 tbsp honey, mix and cool the mixture, 2 extra large eggs, 1/4 cup milk. Mix the wet to dry. Pour the batter in the tart pan. Peel, core and thinly slice thee medium pears (they were fairly firm, and I used a melon baller to core them, which made it super easy). Arrange the pear slices on top of the batter. Dot it with small cubes of butter (total 1 tbsp), and sprinkle some sugar over the pears (I used turbinado sugar). Bake for about 30-35 mins. Remove from pan and serve warm with vanilla icecream.
Edits: Me and a friend of mine found that the batter is not stiff enough to hold the pears, so here are the tweaks: I used 2 large eggs (instead of extra large), used 1/2 cup A.P. flour, used two pears (slightly bigger) instead of three. Also, I added almond extract (about 1/4 tsp) to the batter, which really enhanced the flavor, and sprinkled thinly sliced almonds on top of the sugar and butter before baking.
Final version:
Preheat oven to 375F. Butter a tart pan properly.
Mix together 1 cup almond flour, 1/2 cup A.P. flour, 1/4 cup sugar, 1/2 tsp baking powder, 1/2 tsp cinnamon, and a big pinch of salt. Melt 4 tbsp of butter, mix 2 tbsp honey, mix and cool the mixture, 2 large eggs, 1/4 cup milk, 1/4 tsp almond extract. Mix the wet to dry. Pour the batter in the tart pan. Peel, core and thinly slice two medium pears (they were fairly firm, and I used a melon baller to core them, which made it super easy). Arrange the pear slices on top of the batter. Dot it with small cubes of butter (total 1 tbsp), and sprinkle some sugar over the pears (I used turbinado sugar). Then sprinkle some thinly sliced almonds. Bake for about 30-35 mins. Remove from pan and serve warm with vanilla icecream.
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