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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grease a 30cm flan tin or a pie plate that you can directly slice and serve from. Preheat oven to 18OC. | 2. Using electric beaters, beat butter, sugar and lemon zest until creamy and pale in colour. | 3. Continu beating and add the eggs, one at a time. | 4. Fold in the flour, baking powder and almond meal. Fold in the xanthan or guar gum at this point if you are using gluten-free flour that does not already contain a gum. | 5. Spoon half of this mixture into the flan tin. Spread to cover. Reserve the remaining half of the mixture. Arrange the pear slices over the base. Spread the pears out evenly. They usually need to be slightly overlapped. Sprinkle the cinnamon over the pears. | 6. Spread the remaining cake batter over the top of the pear layer and then scatter over the flaked almonds. | 7. Bake in the pre-heated oven for around 30 minutes or until tested as cooked with a skewer. | 8. Allow the cooked cake to stand for at least 10 minutes prior to serving. Serve warm with fresh cream, warm custard or ice-cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	150			12825.0	589.275	400.725	1080.0
caster sugar	3/4	cup		-	-	-	-
lemon zest	1	teaspoon		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
purpose flour	1 1/2	1/2		-	-	-	-
baking powder	3	teaspoons		7.314	3.8226	0.0	0.0
almond meal	1/2	cup		413.985	15.4082	15.1222	35.7
pear	3		quartered sliced	239.4	63.966	1.5119999999999998	0.588
cinnamon	1/2	teaspoon		-	-	-	-
almond	1/2	cup	sliced	963.56	0.0	0.0	109.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.