I'm starting a new thread 'cause I have a slightly different issue:
I, too, made this cake for Christmas. I made mine in an 8-inch square silicon baking pan. Everything came out perfectly shaped and moist; easy to pop out of the pan and it looked great on my new, square Japanese cake plate. Topped it with a ginger caramel sauce. It was a huge hit (thank you Galley Girl).
However, two of us (one brother and myself) seem to be born with an aversion to the metallic taste of baking powder, so I wondered if anyone has adapted this recipe to use other methods of getting it to rise---like beaten egg whites, or yeast, or ???
I've looked at a few clafoutis recipes that don't use baking powder and when I have time, and more pears, I'll do some experimenting. But thought I'd ask around first to see if anyone else has ideas.
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