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Upside-down cake with pear and chestnut flour
A moist upside-down cake with pears, flavored with vanilla, made with chestnut flour and coconut sugar for a low glycemic index. Ideal for a snack, it is enjoyed warm, topped with a thin layer of apricot jam or a sugar‑free gel.
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Critical Success Points
- • Uniform the pear slices for even cooking
- • Do not over‑mix the batter after adding the flour
- • Precise baking: check doneness with the knife blade
- • Inverting the cake without breaking it
Safety Warnings
- • Handle the knife carefully when peeling and slicing the pears.
- • Be careful with hot melted coconut oil.
- • Use gloves or oven mitts when removing the pan from the oven.
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