Surely everyone is familiar with the pineapple upside-down cake, with all that amazing pineapple rings on top. I used that same idea to bake an easy, delicious and impressive pear cake. This Pear, Chocolate and Rum cake is vegan, light and amazingly soft.
I have a complicated relationships with pears. I can only eat and appreciate this fruit if very crunchy and not completely ripe. I hate mushy pears. It happed I bought some pear last week, compact as I like them, to find out they were completely tasteless. I hate wasting food. And here I got the idea for this cake.
What’s better than pear and chocolate? Well, Pear, Chocolate and Rum. The bitterness of the rum perfectly combines with the sweetness of the pear. And the result is so soft and tasty. You could substitute rum with some orange juice, in case you are baking for some kids. Also, I decided to ass some shredded coconut on top to get a bit more sweetness, and the result couldn’t taste better.
“I serve him a portion of chocolate, pear and pepper tart with a glass of chilled rosé. I watch him eat, and think that, in the end, he didn’t lie: he is eating in my restaurant. Except it’s not supper time, so he did lie.”
Agnès Desarthe, Chez Moi
Effortless Pear, Chocolate and Rum Upside-Down Cake
Equipment
- Bowl
- Cake tin (18 cm)
Ingredients
- 150 gr Rice Flour
- 100 gr Buckwheat Flour
- 50 gr Semolina
- 50 ml Rum
- 1 Pear (medium-big)
- 100 gr Dark Sugar extra for dusting the tin
- 20 gr Cocoa Powder
- 120 ml Milk I used Cashew
- 1 Orange Zest
- 12 gr Baking Powder
- 1 tsp Cinnamon
- 1 tsp Salt
- to taste Shredded Coconut
Instructions
- Line the baking tin with baking paper and dust some brown sugar all over. Cut the pear into tiny slices and place it on top, trying to cover the tin surface as much as possible. Put the pear leftovers aside. Dust the tin with some shredded coconut and start making the cake batter. Preheat the oven at 170C.
- Pour all the wet ingredients in a bowl, add the sugar and stir until dissolved. Start adding all the dry ingredients except for the salt and mix everything together until smooth. Add the pear leftover and the salt at last – it could inhibit the baking powder id added earlier-.
- Dollop the pear in the tin with the cake butter, trying to distribute it evenly. Bake at 170C for 35 min.
- Once baked, leave the cake to cool down and remove it from the baking tin. Flip it upside down on a serving plate and remove the baking paper. Enjoy!
Nutrition Facts
12 servings per container
Calories134
- Amount Per Serving% Daily Value *
- Total Fat
0.6g
1%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
29.8g
10%
- Dietary Fiber 1.1g 5%
- Sugars 2g
- Protein 2.7g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
