Pear Cardamom Torte

Method

1. 1Prep the panHeat the oven to 350°F (175°C). Cut two parchment strips about 8 cm wide, long enough to overhang the pan on both ends, and lay them in a cross. Set a parchment round on top and oil the sides of the pan. The strips are your lifting sling.
2. 2Cut the pearsQuarter and core the pears, then cut each quarter in half lengthwise for 8 wedges per pear. Toss with the lemon juice.
3. 3Mix the dryWhisk the almond flour, rice flour, tapioca, baking powder, cardamom and salt.
4. 4Mix the wetIn a second bowl whisk the oil and maple, then the eggs, vanilla and lemon zest until smooth.
5. 5CombineStir dry into wet until just combined. Spread into the pan; the batter is thick.
6. 6TopPress the pear wedges in skin-side down in a tight ring, packed close, with a few in the center. Mix the coconut sugar and cinnamon and sprinkle over.
7. 7BakeBake 50 to 60 minutes, until deeply golden, the pears are tender to a knife tip, and a skewer between the fruit comes out clean. Tent with foil after 40 minutes if browning fast.
8. 8Cool and liftCool in the pan 30 minutes so it firms up. Run a knife around the edge and lift straight out by the strips, or serve wedges from the pan. Don't try to invert it.