Pears and cardamon, when baked together, have a magical quality. Makes four 4-inch cakes or one 8-inch cake.
|for the honey caramel:|
|1⁄2||vanilla bean (seeded)|
|for the cake batter:|
|3||pears (peeled and thinly sliced)|
|1 1⁄2 c||butter (melted and cooled)|
|3 1⁄2 oz||superfine sweet rice flour|
|2 oz||millet flour|
|1⁄2 t||cardamom (ground)|
Preheat oven to 350F. Line the inside of four 4-inch spring-form pans or one 8-inch pan with parchment paper. Place the pans on a baking sheet and set aside. For the caramel: In a large heavy bottomed saucepan, place the honey, water and vanilla bean seed and bring to a boil over high heat. Reduce the heat to medium and let the syrup simmer down until thickened, should take 5-8 minutes. Remove from the heat. Divide the caramel among the prepared cake pans. For the cake: Divide the pear slices among the bottom of each cake pan and set aside. In the bowl of an electric mixer, beat the eggs and honey on medium speed for about 2 minutes. Slowly add in the melted butter. Add the flours and cardamom and mix until fully incorporated, about 1 minute. Divide the batter in between the pans and bake for 30-40 minutes or until golden brown. Remove from the oven and let cool to room temperature. Unmold carefully over a plate. Watch out for the oozing honey caramel.