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Mindful : February 2016
February 2016 mindful 33 Pear and Hazelnut Upside-Down Cake 3⁄4 cup maple syrup 3 Bosc, Bartlett, or Anjou pears, peeled, cored, and sliced lengthwise 1 cup (125 g) millet flour 1⁄2 cup (60 g) hazelnut meal 1⁄3 cup (40 g) tapioca flour 1⁄3 cup (30 g) oat flour 1 cup (140 g) dark Muscovado sugar 1 1⁄2 teaspoons baking powder 1⁄2 teaspoon baking soda 3 large eggs 1⁄2 cup buttermilk 1⁄2 cup grapeseed oil 1 tablespoon pure vanilla extract Pinch of sea salt Confectioners’ sugar, to serve Butter a 9-inch mold and cover the bottom with a circle of parchment paper of the same size. Preheat the oven to 350°F. Put the maple syrup in a pot and bring to a simmer. Cook until it has a more syrupy texture and is reduced by one quar ter. Pour into the mold. Arrange the slices of pears in a concentric circle in the mold. In a bowl, whisk together the millet flour, hazelnut meal, tapioca flour, oat flour, baking powder, baking soda, salt, and sugar; set aside. In another bowl, whisk together the eggs with the buttermilk, grapeseed oil, and vanilla. Pour the dry ingredients into the wet ones and whisk until homogenous. Pour the batter over the pears. Bake the cake for 45 minutes, or until the blade of a sharp knife inser ted in the middle comes out dry. Wait for 5 minutes before unmolding on a rack. Remove the parchment paper. Let cool and dust with confectioners’ sugar before slicing to serve. It’s lovely eaten as it is or with a side of sweetened crème fraÎche or whole-milk yogur t. food