Ingredients
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Lemon Sauce
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1½ cups unsweetened Almond Milk
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¼ cup Suzanne’s Specialties Brown Rice Syrup
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1 grated Lemon Zest
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1 Vanilla Bean
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½ teaspoon Lemon Extract
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1 tablespoon Kuzu Root
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1 teaspoon fresh Lemon Juice
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Walnut-Pear Cake
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¾ cup plus ½ cup Suzanne’s Specialties Brown Rice Syrup
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3 tablespoons spring or filtered Water
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2 large Pear
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2 cups whole Wheat Pastry Flour
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2 tablespoons Coconut Sugar
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1 tablespoon Baking Powder
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1 teaspoon Baking Soda
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⅛ teaspoon Sea Salt
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¼ cup Avocado Oil
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1 grated Lemon Zest
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3 tablespoons sweet White Wine
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1 teaspoon pure Vanilla Extract
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About 1 cup unsweetened Almond Milk
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½ cup coarsely minced, lightly pan-toasted Walnuts
Directions
Walnuts and pears just go together; their complementary flavors blend so well, you can hardly imagine one without the other. This old-fashioned dessert sets the stage for a relaxed evening of socializing over a sweet treat.
Steps
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1
Done
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To make the Lemon SauceWarm the milk, brown rice syrup, lemon zest, vanilla pulp, and lemon extract in a saucepan over low heat. Stir in the kuzu root mixture and cook, stirring, until the mixture thickens, about 3 minutes. Remove from the heat and stir in the lemon juice. Transfer to a heat-resistant bowl; cover with plastic wrap and refrigerate until chilled. |
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2
Done
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To make the CakePreheat the oven to 350°F. Lightly oil a 9-inch round cake pan. |
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3
Done
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Combine ¾ cup of the rice syrup and the water in a saucepan. Cook over medium heat until the mixture foams. Spoon over the bottom of the prepared pan. Arrange the pear slices decoratively over the syrup. |
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4
Done
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Combine the flour, coconut sugar, baking powder, baking soda, and salt in a medium bowl. Stir in the oil along with the remaining ½ cup rice syrup, lemon zest, wine, and vanilla. Slowly stir in the milk to make a thick, smooth cake batter. Do not overmix. Fold in the walnut pieces. Spoon the batter evenly over the pears, taking care not to disturb the pattern too much. |
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5
Done
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Bake for 35 to 45 minutes, until the center of the cake springs back to the touch or a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, then invert onto a serving platter. Leave the pan over the cake for 1 minute before removing it to prevent the pears from sticking; if they do, simply replace them on top of the cake. |
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6
Done
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To serve, whisk the lemon sauce to loosen and slice the cake into wedges. Serve the warm cake on a pool of cool lemon sauce. |
