Pear cake with rosemary

Serves 8 approx. 1 hour

Pear cake with rosemary, a gluten-free cake with that little extra. Intoxicate your taste buds with almonds, brown sugar, cardamom, lemon, rosemary, pistachio and pears.

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Ingredients

Pear cake

100 g butter
110 g Dansukker Brown Sugar
2 eggs
200 g almond flour
5 g baking powder
3 g cardamom
zest of 1/2 lemon, preferably organic
10 ml lemon juice
2-3 g fresh (or dried) rosemary
2-3 pears
30 g pistachios

Set the oven temperature to 150°C, fan.

Beat the butter and brown sugar until fluffy. Add one egg at a time while continuing to beat the mixture.

Combine the dry ingredients in a bowl and fold them into the mixture. Add the zest and juice of the lemon. Chop the fresh rosemary and add to the mixture.

Pour the mixture into a greased, rectangular baking tin measuring about 13x36 cm. Spread the mixture evenly in the tin.

Peel, core and halve the pears. Put the pear halves in a line in the tin facing alternately in different directions. Sprinkle with the chopped pistachios.

Bake in the lower part of the oven for about 30-35 minutes. Allow to cool. Serve with whipped cream or vanilla ice cream.

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