¾cupCottonseed or Walnut Oil, plus 2 teaspoons for greasing ramekins
1 ½tspBaking Powder (optional)
1 ½tbspHoney
6Egg Whites
For the poach pears:
1
Peel pears, leaving stems intact, then remove core from the bottom using a melon-balling tool.
2
Combine wine, sugar, lemon and cinnamon in a large saucepan. Bring to a boil, stirring until sugar dissolves. Add whole pears; bring to a boil; reduce heat and simmer uncovered until pears are tender, about 30 Minutes. Using a slotted spoon, transfer pears to a dish. Trim the base of each pear so that it is flat and can stand upright. Continue to boil poaching liquid, uncovered, until reduced to a syrup, about 10 Minutes longer. Reserve syrup.
For the cakes:
3
Preheat oven to 375 degrees F. Grease six 8 ounce ramekins with oil.
4
Pulse almonds with sugar, potato starch and baking powder in a food processor until almonds are finely ground and then transfer to a bowl. Whisk in oil and honey. Stir until mixture starts to clump together. Add egg whites; whisk until well blended.
5
Divide batter among ramekins (about a slightly rounded 1/2 cup per ramekin), then gently nestle a pear in the center, pressing it very lightly into the batter. (Cakes will rise around pears as they bake.)
6
Bake until cakes are just firm and pale golden with slightly darker edges, about 25 Minutes.
7
Transfer ramekins to a rack and cool 10 Minutes. Brush pears with reserved syrup and serve warm.
Cooks' notes: Pears can be poached 2 days ahead and chilled, covered. Proceed with recipe.
¾cupCottonseed or Walnut Oil, plus 2 teaspoons for greasing ramekins
1 ½tspBaking Powder (optional)
1 ½tbspHoney
6Egg Whites
Directions
For the poach pears:
1
Peel pears, leaving stems intact, then remove core from the bottom using a melon-balling tool.
2
Combine wine, sugar, lemon and cinnamon in a large saucepan. Bring to a boil, stirring until sugar dissolves. Add whole pears; bring to a boil; reduce heat and simmer uncovered until pears are tender, about 30 Minutes. Using a slotted spoon, transfer pears to a dish. Trim the base of each pear so that it is flat and can stand upright. Continue to boil poaching liquid, uncovered, until reduced to a syrup, about 10 Minutes longer. Reserve syrup.
For the cakes:
3
Preheat oven to 375 degrees F. Grease six 8 ounce ramekins with oil.
4
Pulse almonds with sugar, potato starch and baking powder in a food processor until almonds are finely ground and then transfer to a bowl. Whisk in oil and honey. Stir until mixture starts to clump together. Add egg whites; whisk until well blended.
5
Divide batter among ramekins (about a slightly rounded 1/2 cup per ramekin), then gently nestle a pear in the center, pressing it very lightly into the batter. (Cakes will rise around pears as they bake.)
6
Bake until cakes are just firm and pale golden with slightly darker edges, about 25 Minutes.
7
Transfer ramekins to a rack and cool 10 Minutes. Brush pears with reserved syrup and serve warm.
Cooks' notes: Pears can be poached 2 days ahead and chilled, covered. Proceed with recipe.
can i make the cake in advance ?
The cake is at it’s best texture when served fresh. The cake might become a soggier texture if frozen.