Upside Down Chocolate Pear Cake

Directions

1. Preheat the oven to 375 degrees. Brush a nonstick 9 inch springform pan with coconut oil and wrap the bottom with foil paper.
2. In a medium saucepan, combine the honey and the five spice powder and bring to a boil. Cook until the honey is reduced to a thick, bubbly syrup, caramel in colour. Continue to cook until the honey is a dark amber colour.
3. Immediately add a quarter cup of water and remove the pan from the heat. Return the pan to the heat and bring the liquid back to a boil. Pour into the springform pan and spread the caramel evenly over the bottom of the pan.
4. Peel and core the pears and cut them lengthwise into 4 sections. Lay them cut side down over the caramel and set the pan aside.

For the cake batter:

1. Combine the coconut sugar, paleo flour, cocoa powder, quinoa flour, baking powder, and salt in a large fine mesh sieve set over a bowl or a sheet of parchment paper and sift the dry ingredients through.
2. In another bowl, mix the wet ingredients, the coconut kefir, eggs, vanilla, coconut oil, avocado oil, and whisk until well blended. Pour the batter over the pears. Bake until a toothpick, inserted, comes out clean. About 1 hour.
3. Remove from the oven and after about 10 minutes, carefully invert the cake onto a plate. If some of the pears get stuck gently pull them away and put them back in their place on top of the cake. If any syrup remains in the pan you can gently brush it over the pears. Also, if the pears release too much liquid from the steam just blot it with some paper towel. Sprinkle chopped pistachios overtop.
4. Serve at room temperature with a dollop of coconut milk ice-cream or full fat Greek yogurt with a warm honey drizzle.