Gluten Free Pear And Almond Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly oil a 12-inch square piece of parchment paper, and press it into a 9-inch round cake pan. (Don't worry about the sides overlapping-this is what creates a rustic edge.) Set aside.
• Process the almond meal, oats, oat flour, rice flour and baking powder in a food processor until the oats are ground. Transfer the mixture to a medium bowl; set aside.
• Beat the egg in another medium bowl; set aside. Peel and roughly chop 1 of the pears. Process the chopped pears, coconut oil, maple syrup, maple sugar, vanilla, almond extract and salt in a food processor until smooth; add the mixture to the bowl with the egg, and whisk to combine. Pour the pear-egg mixture into the flour mixture, and stir to combine. Transfer the batter to the prepared cake pan, and lightly spread it out.
• Working quickly, peel, quarter and core the remaining pear. Cut each quarter into 4 long slices, arrange them in a circle on top of the batter and sprinkle with chopped almonds. Bake the cake until the edges are deep golden and a toothpick comes out clean, 50 minutes. Set aside to cool.
• Drizzle the cake with maple syrup, and serve warm or cool. Leftover cake can be stored in an airtight container in the fridge for up to 3 days.