GF Hazelnut Pear Torte (Easy)

Adapted from recipe by Alison Anton

Canola/Vegetable Oil for brushing pan


4 tbsp unsalted butter

3/4 c. packed light brown sugar

1 1/12 bounds firm pears peeled, quartered and thinly sliced

3 c. toasted Hazelnuts (skins removed)

1 c. pure maple syrup

4 tsp vanilla extract

2 tbsp lemon zest

1/2 tsp salt

4 eggs

2 egg whites

1. Preheat oven to 375 F and brush the bottom and sides of 9" spring form pan.

2. In small saucepan, melt butter and add brown sugar. Cook for approx. 5 minutes stirring occasionally. You are looking for it to be bubbly and golden brown. This will be the top of your torte (the shiny part covering the fruit). Pour into pan and spread evenly with spatula. You need to work quickly as it will get quite sticky. Arrange pear slices in concentric circles on top of sugar mixture.

3. Grind hazelnuts in a food processor to a course meal. Add syrup, vanilla, lemon zest and salt; blend until incorporated. Add eggs individually, while running food processor. Blend thoroughly for 5-10 seconds. Do not over process.

4. In medium bowl, whip egg whites until they develop soft peaks (not a stiff meringue consistency). Pour Hazelnut batter from food processor into the bowl (off to the side) and gently fold into egg whites. Once completely incorporated pour batter over pears. Bake for 55-60 minutes. Cool completely in pan. To release run a sharp knife around edges. Flip torte over onto service dish. (The top becomes the bottom.)

This cake is excellent. As you can see, there is very little sugar. It is reminiscent of European cakes, in that it is dense and flavorful, but not like sucking on a sugar cube like many American cakes! :) I really enjoyed this. The Hazelnut batter cooks up like an actual cake batter. If I were to compare it to something familiar, I would say it is closest to an American Spice Cake. I also appreciated not having to mess with GF flours and Xantham Gum! :)

In the summer, substitute peaches or apricots for pears. Serve with homemade vanilla ice cream or freshly whipped cream (shlag obers).