Pear and Almond Cake

Directions

1. Wash, halve and core the pears, remove the stems, and set aside. Do not peel, but trim away any dark bruised areas.

2. Place a ribbed cast iron griddle pan into the KILN with the handle hanging out to prevent it from getting too hot. Set the main burner to high and keep the lower burner off if using the KILN R Series. Carefully remove the griddle plate when its surface temperature reaches 200°C/392°F.

3. Brush the cut sides of the pears with olive oil and place that side down onto the hot griddle plate. Cook the pears in the KILN for 4 minutes, or until you produce good grill marks. Remove the pears and set aside.

4. Set the main burner to low. If using the KILN R Series, ensure the lower burner is off.

5. Line a buttered 25 cm (10 in) round commercial heavy duty non-stick baking pan (round cast iron dish can also be used) with baking paper. Do not let the baking paper come over the top of the pan. 

6. Sprinkle the base with the dark brown sugar, then add the pear halves with the skin facing up and the grilled side down. Scatter the roasted almond flakes into the gaps around the pears and set aside. 

7. Beat together the room temperature butter and caster sugar until light and smooth. Add the lightly beaten eggs one at a time, then add the almond meal.

8. Spread the mixture onto the pears and smooth out, pushing down well into the gaps.

9. Cover with a double layer of aluminum foil. Place into the KILN (set to low) turn on the stone rotation and bake for 35 minutes, if using the KILN S Series ensure regular rotation. Turn off the rotation, remove the pan from the KILN, discard the foil, place back in and top with a flat, round pizza tray. Turn on the rotation and bake for 20 minutes, or until cooked in the center, if using the KILN S Series ensure regular rotation.

10. Allow to cool to room temperature before turning upside down onto a serving board.