Name: Gateau invisible
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 1 cake serving
Cuisine: Bake
Ingredients: 700 g pears; 80 g flour cake; 12 g Baking powder; 1 tsp cinnamon ground; 1/4 tsp cloves ground; 1/4 tsp nutmeg ground; 1/4 tsp salt; 2 eggs large; 45 g demerara sugar dark; 25 g butter melted; 1/2 tsp almonds extract; 1 tsp vanilla extract; 100 ml milk; 50 g almonds flaked

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Ingredients (14)

700 g	pears
80 g	flour — cake
12 g	Baking powder
1 tsp	cinnamon — ground
1/4 tsp	cloves — ground
1/4 tsp	nutmeg — ground
1/4 tsp	salt
2	eggs — large
45 g	demerara sugar — dark
25 g	butter — melted
1/2 tsp	almonds — extract
1 tsp	vanilla — extract
100 ml	milk
50 g	almonds — flaked

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Method:

Preheat the oven to 180 degrees C.

Grease and line a 20cm square loose bottomed cake tin or 22cm round loose bottomed cake tin.

Sift the flour with baking powder, spices and salt.

Whisk the eggs and sugar for about 5 minutes until thick and foamy.

Add the melted butter and mix.

Add the flour, alternating with milk to the eggs, stirring by hand and taking care not to over mix.

Set the batter aside and prepare the pears by cutting into quarters and removing the core.

Slice the pears very thinly, using a mandolin or food processor slicer.

Add the pears to the batter immediately to prevent discolouration and mix well to cover all the pears.

Spoon the mixture into the greased cake tin and level the top.

Sprinkle with the almond flakes and bake for about 50-55 minutes, until lightly browned and a inserted toothpick comes out clean.

Allow the cake to cool completely before removing from the tin and serve.

Recipe by Heinstirred. To see more click HERE.

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