When I spotted those lovely winter cole at the farmer’s market, there were already beurre bosc and nashi pears in my bag.
Never mind, their colour and shape were like an instant inspiration and I knew I would make a cake with them.

You may remember those muffins I made last year, inspired by one of Florence’s recipes.
I have reinterpreted it once again in a slightly different way.

The cake came out from the oven with a golden crust, a delicate scent and a moist texture, revealed by the first slice.
All, the result and combination of levain, millet flour, almond meal, eggs, honey and pears.

I’ve allowed myself a small slice and after that, Paprika has indulged with it for dessert and breakfast. All for him !

Upside Down Sourdough Pear Cake

100ml sourdough starter, liquid and 100% hydration // 125g ground almonds // 25g pear purée // 4 tbsp liquid honey + for brushing pan // 100g millet flour // 2 eggs // 1/2 tsp baking soda // 2-3 pears, peeled and sliced // 1 tsp Pear brandy or rum or finely grated lemon zest (optional)

Preheat oven to 180°C. In a large bowl, mix ground almonds, pear purée, honey and sourdough starter. Add eggs and stir. In an other bowl, mix together millet flour and baking soda. Then drop the flour+ b.soda in the batter and combine well. Add alcohol or lemon zest and stir. Grease the cake pan if not in silicone, coat the bottom with a thin layer of honey and lay pear slices in the bottom. Pour the batter over pear slices. Bake for 30 minutes or until nicely golden. Remove from oven, turn the cake out of the pan and turn it upside down. Let it cool on a wired rack.

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