Spiced pear and ginger pie: gluten-free recipe
Halfway between a tarte tatin, a tart from Santiago or if you like the French bourdaloue, this spicy pear and ginger pie is so delicious and so easy to make, that it can become a danger in our kitchen.
In addition, with a plus, as it is made only with almond flour, it is gluten-free, perfect for those who are intolerant to wheat flour and also for lovers of almond-based sweets, a dried fruit that has a devoted group of fans.
IngredientsFor 4 people
- Brown sugar 30 g
- Pears 3
- Egg L 2
- Sugar 70 g
- Candied ginger 40 g
- Ground almonds 200 g
- Gluten free chemical yeast 10 g
- Spices for speculoos, 1 teaspoon (nutmeg, cinnamon, ground ginger, etc.)
- Butter 15 g
How to Make Spiced Pear and Ginger PieDifficulty: easy
- Total time 1 hour
- Elaboration 15 m
- Cooking 45 m
We will start by preheating the oven to 160 degrees with heat up and down. Grease a mold with butter and line it with baking paper.
Add the brown sugar and then the pears cut into quarters or halves depending on the size, with the central cut down.
Beat the eggs and sugar with a stick until they double their volume, add the almond flour, the chemical yeast, the small cubed ginger and the spices. Bake for 45 minutes. Let the cake cool for 15 minutes in the pan and turn it over.
What will accompany the spiced pear and ginger cake
The spiced pear and ginger pie is served warm or at room temperature accompanied by mascarpone cheese or a scoop of vanilla ice cream. It is a juicy and aromatic cake perfect to accompany a tea in the afternoon.Tags: Fish Meats And Birds Desserts