Pear Cake

Ingredients:
300 g buckwheat flour
150 g einkorn flour
50 g carob flour
½ cup muscovado sugar
4 sweet, but not too soft pears with handles
4-5 juicy oranges
1 tsp baking soda
1 vanilla pod
2 cinnamon sticks
2 stars anise
ginger root
pinch of Himalayan salt
maple syrup (for glazing)

Preparation:
Peel the pears and leave them with handles. Squeeze the juice from the oranges in a saucepan, add the sugar, vanilla pod from which you have already removed the seeds, the cinnamon sticks, anise stars and 2-3 slices of ginger with a thickness of 1-2 mm. Heat the mixture, but be careful not to boil it. After warming up well at about 70-80 degrees, turn off the heat. Put the pears leaving them to stew with the lid on for 15-20 minutes. Then remove them. Allow the sauce to cool to room temperature and strain.
Mix the flours and baking soda, grains of vanilla and a pinch of salt. With constant stirring, add the sauce to them in which the pears were poached. If necessary, add a little water, so you get a mixture with the consistency of cake dough. Pour the resulting mixture into a silicone cake pan. Arrange the pears symmetrically upright or if they are too high - prostrated, but in a way part of them is visible and the handles outside.
Bake on a preheated to 180 degrees oven for about 40-45 minutes. Remove and place on a grid to cool. While cake is hot, glaze with maple syrup using a brush. You can then sprinkle with a little coconut sugar or dried orange peels.
 

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