Pear Almond Clafouti (Cake)
My vegan version of this elegant French-style cake is loaded with tender pears nestled on a deliciously moist vanilla cake.
2 cups whole wheat pastry flour
2 1/2 teaspoons baking powder, plus 2 teaspoons baking soda
1/4 teaspoon sea salt
1 1/2 cups almonds, ground into a fine meal
1/3 cup light olive oil
1/2 cup brown rice syrup
1/2-2/3 cup unsweetened almond or soymilk
1 teaspoon pure vanilla extract
2 teaspoons fresh orange juice
2 firm pears, cored and thinly sliced, lengthwise
2/3 cup red wine
1/3 cup brown rice syrup
4 tablespoons arrowroot, dissolved in 4 tablespoons cold water
To prepare the clafouti, preheat the oven to 375 degrees. Lightly oil and flour a 9-inch cake or quiche pan. Sift the flour, salt and baking powder/soda. Mix in almond meal and gently fold in the wet ingredients, mixing well, slowly adding soymilk to create a smooth cake batter. Pour the batter evenly into the prepared pan. Arrange pears on top of cake in a decorative spiral pattern. Bake for 35-40 minutes, until a toothpick inserted in the cake's center comes out clean and the cake bounces back to the touch.
Prepare the glaze by heating the wine and rice syrup until they foam. Stir in dissolved arrowroot and continue stirring until the glaze thickens. Carefully turn the clafouti out of the cake pan and brush with glaze while still warm. Note that you may use kuzu to thicken your glaze, but in this case, the arrowroot gives the cake top a shinier look.
Makes 8-10 servings.