Ingredients
Caramelised Pear
- 120 g brown sugar
- 100 g unsalted butter melted
- 3-4 green pears peeled & cored
Almond Cake
- 170 g unsalted butter softened
- 250 g caster sugar
- 3 large eggs
- 250 g plain flour
- 1½ tsp baking powder
- 80 g almond meal
- 250 mL buttermilk
- 1 tsp vanilla extract
- extra butter for greasing
Instructions
- Cut pears in half, vertically. Cut each half into quarters then set aside.
- Grease the inner pot of the rice cooker with butter. Sprinkle brown sugar over the base then pour melted butter evenly to cover.
- Arrange sliced pear on top. It should be a snug fit.
- In a stand mixer, add softened butter and caster sugar. Beat until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Sift together flour & baking powder the fold into the egg mixture with a spatula.
- Add in almond meal and stir to mix through.
- Add buttermilk & vanilla. Mix until you have formed a smooth batter. Pour this batter over the pears in the inner pot.
- Close the lid and bake for 1 hour 40 mins. Do this by setting the rice cooker to bake for 1hr first. Reset the cooker to bake for a further 40mins as soon as the first hour is up.
- Remove the inner pot and allow the cake to cool in the pot for at least 45mins.
- To serve, place a large plate over the inner pot and invert the cake onto the plate. The cake is served ‘upside down’. Serve warm with a dollop of thick cream.
