Food and Travel Magazine | Pear, almond and brown butter bundt cakes

Name: Food and Travel Magazine | Pear, almond and brown butter bundt cakes
Ingredients: 210g brown rice flour; 80g ground almonds; 35g tapioca flour; 2 1⁄2 tsp baking powder; 1⁄2tsp table salt; 1tsp ground cinnamon; 350g butter; 3 eggs; 140g soft brown sugar; 150g maple syrup; 1⁄2 vanilla pod, seeds scraped; 3 large Beurré Bosc pears; 150g caster sugar; 1⁄2tsp ground cinnamon; 1⁄2 quantity vanilla custard (see recipe, below); 500g full-fat milk; 1 vanilla pod, seeds scraped or 1tsp vanilla paste; 6 egg yolks; 60g caster sugar; 40g plain flour

foodandtravel.com

Delicate, moist – and, incidentally, gluten-free – these sugar-coated, light-as-a-feather beauties make a perfect vessel for the smooth, creamy custard fil

Keywords

bundt cakes
brown butter

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