Upside-down cake with pear and chestnut flour

Ingredients

• 3 medium units Pears (Peeled, halved, core removed and sliced into laminations of about 4‑5 mm)
• 100 g T55 wheat flour
• 100 g Chestnut flour
• 5 g Baking powder (About 1 tsp)
• 100 g Coconut sugar (80 g in the batter + 20 g to sprinkle the pears)
• 2 g Salt (A pinch)
• 2 units Eggs (At room temperature)
• 120 g Goat milk yogurt (Can be replaced with cow's yogurt)
• 80 ml Liquid cream
• 60 ml Melted coconut oil (About 4 tbsp)
• 1 bean Black vanilla bean (Scraped, seeds reserved)
• 30 g Apricot jam (Heated, for glazing)
• 30 g Chopped almonds (For decoration)

Instructions

1. Prepare the pears

   Peel the pears, halve them, remove the core with a small parisian spoon, then slice into laminations of about 4‑5 mm.

   Time: PT5M

2. Prepare the pan

   Butter the 23 cm pan, line it with parchment paper and place it on the work surface.

   Time: PT3M

3. Arrange the pears

   Form a rose pattern with the pear slices in the bottom of the pan, reserving the small pieces (ends) for the center of the cake.

   Time: PT4M

4. Sift the dry ingredients

   In a bowl, sift the wheat flour, chestnut flour, baking powder, coconut sugar and salt. Whisk to combine.

   Time: PT3M

5. Create the well and add the liquids

   Make a well in the center of the dry ingredients and pour in the eggs, goat yogurt, liquid cream, melted coconut oil and the vanilla bean seeds.

   Time: PT4M

6. Mix the batter

   Whisk vigorously until you obtain a homogeneous, smooth batter without lumps.

   Time: PT2M

7. Pour the batter over the pears

   Lightly sprinkle the pears with a little coconut sugar, pour the batter into the pan and spread with a spatula.

   Time: PT2M

8. Bake

   Preheat the oven to 170 °C fan‑forced, place the cake in the oven and bake for 27 minutes. A knife blade should come out moist but clean.

   Time: PT27M

   Temperature: 170°C

9. Cool and unmold

   Let the cake cool for 5 minutes in the pan, then carefully invert it onto a serving plate and remove the parchment paper.

   Time: PT5M

10. Glaze

    Gently heat the apricot jam, brush the top of the cake with a brush to add shine and protect the fruit.

    Time: PT2M

11. Decorate

    Scatter the chopped almonds around the edge of the cake.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g