Ingredients
Almond Meal1/2 cup
Raspberries2 oz freeze dried
All-Purpose Flouror gluten-free flour blend 3/4 cup
Cardamom1 tsp
Granulated Sugar1/2 cup
Kosher Salt1/2 tsp
Butterunsalted 1/2 cup chilled
All-Purpose Flouror gluten- free flour blend 1 1/4 cup
Cornmeal1/2 cup
Baking Powder1 1/2 tsp
Kosher Salt1/2 tsp
Marzipan7 oz
Granulated Sugar1 cup
Butterunsalted 3/4 cup at room temperature
Eggs3 large
Pears5 ripe, cut into 1 inch pieces
Steps
- For the crumble, place all ingredients in a food processor and pulse until the crumble comes together. It will look more wet than a typical dry crumble. This will enable you to get larger moist pieces, versus small and dry crumbles.
- Preheat oven to 350°F.
- Coat a 10-inch springform pan with butter and lightly dust with flour, shaking out any excess.
- Place the marzipan, sugar, and butter into the bowl of an electric mixer. Start on low to break up the large chunks of marzipan and gradually work up to a medium-high speed.
- Mix for 2-3 minutes until the mixture is smooth and begins to lighten in color. Add the eggs, one at a time, mixing thoroughly after each addition. Turn the mixture up to high and beat until the mixture is light and fluffy, about 2 minutes. Add the dry ingredients and spices and mix on low for 10 seconds.
- Remove the bowl from the mixer and using a spatula fold in the remaining dry ingredients. This is so you do not overwork the dough and end up with a tough cake.
- Scatter the pears on top of the batter, spreading evenly. Top with crumble, again making sure it is evenly distributed.
- Bake for 70-85 minutes. The cake will be golden brown and the edges will have pulled away from the pan. Allow to cool in the pan for 1 hour before unmolding.
- Serve with crème fraîche and slip away into bliss.
- Enjoy!
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