Spiced Pear Pudding Cake
I discovered cardamom a few years ago and love incorporating it into baked goods. Cinnamon complements the cardamom and the pear brings it all together. My husband likes to eat this as a late breakfast treat with a scoop of greek yogurt on top.
Ingredients
½ cup whole milk
½ cup heavy cream
1 tsp vanilla
3 Tbsp melted butter
⅓ cup sugar
¼ cup almond flour
¼ cup oat flour
2 Tbsp tapioca flour
¼ tsp ground cardamom
¼ tsp cinnamon
Pinch of sea salt
3 large eggs
1 large ripe pear
Butter and sugar for the pie pan
Postcards
Vintage postcards are lovely in food photography, but they can also be a fun conversational piece when hosting.
Directions
Preheat the oven to 375F. Butter a 9.5 inch glass pie pan and sprinkle with sugar. Tap out any extra sugar.
Slice the pear thinly. Set aside.
In a small bowl, combine the almond flour, oat flour, tapioca flour, and sea salt.
In a medium bowl, whisk the eggs with the sugar until combined. Stir in the dry ingredients. Stir in the melted butter. Pour in the whole milk and heavy cream. Stir until incorporated.
Pour the batter into the pie pan. Top the batter with the pear slices. (Optional: sprinkle the pear with a bit of sugar.)
Bake for about 35 minutes or until lightly golden and firm.
Serve warm or at room temperature.
This makes between 6-8 servings.
