~ A cake with all the flavors of Fall ~
Simple and rustic, with a moist crumb. Pair it with black speckled vanilla bean ice cream and/or warm stewed pears.
The original recipe for this cake uses apples, so feel free to use any winter fruit you have on hand.
Rustic Cardamom Cake with Pear and Honeyinspired by Tartelette at least 3 regular sized pears 1 cup plain yogurt (full fat) 1/2 cup sugar (I used maple sugar, muscavado would also work nicely) 2 eggs 1/2 cup coconut oil zest and juice of one organic lemon 2 cups gluten free flour mix (I used a combination of brown rice, buckwheat, almond meal and arrow root) 2 tsp baking powder 1 tsp ground cinnamon 1/2 tsp ground cardamom
Preheat oven to 350 degrees. Grease a nine inch cake pan or line with parchment paper and set aside. In a large bowl mix the yogurt, sugar and eggs until combined and smooth, add the lemon juice and zest and the coconut oil and mix until well combined again. Add the rest of the ingredients and whisk until smooth once more. Pour batter into prepared cake pan and top with thinly sliced pears and an extra dash of cinnamon or brown sugar if desired. Bake for 30-40 minutes until a knife inserted in the center comes out clean. Serve warm and drizzled with honey.