From Clean Start by Terry Walters...The inspiration for this recipe came from my friend Vicki, who is hands-down the best baker I know. Her super-moist apple cake is just the right combination of light and sweet. And, while I've still not been able to convince her to share her recipe, this gluten-free pear version satisfied my craving with ease. I would like to think that someday Vicki might actually ask me for this recipe, but I guess that's unnecessary now!
Ingredients:
Dry:
1 cup chickpea flour
1 cup almond meal
1/2 cup potato starch
1 tbsp baking powder
1 tspn baking soda
1/4 tspn sea salt
1/4 tspn ground cinnamon
Wet:
1 cup finely grated peeled D'Anjou pear (or pear sauce)
1 1/2 cups coarsely grated peeled D'Anjou pears
1/2 cup mashed banana (about 1 large banana)
1/2 cup maple syrup
2 tbsp lemon juice
1 tspn almond or vanilla extract
Topping:
1 - 2 D'Anjou pears
Preparation:
- Preheat oven to 350 degrees Fahrenheit and lightly grease a 9-inch spring-form pan.
- In a large mixing bowl, whisk together all dry ingredients until blended. In a separate bowl, whisk together all wet ingredients until blended.
- Peal pears for topping and cut into halves. Scoop out cores and slice halves into thin slices and set aside.
- Pour wet ingredients into dry and mix as briefly as possible to combine. Pour into prepared pan. Arrange pear slices as desired on top of cake and bake 45 minutes or until cake is lightly browned on top and a toothpick inserted in the center comes out clean. Remove from oven and cool on rack before removing pan.
Tip:
This recipe will require 5 or 6 whole pears, depending on the size of your pears - 2 for finely grating, 2 for coarsely grating, and 1 - 2 for decorating the top of your cake.
Serving Suggestion:
For an extra-special presentation, melt dark chocolate with a small amount of virgin coconut oil and drizzle back and fourth across each serving.
Recipe courtesy of Clean Start: Inspiring You to Eat Clean and Live Well by Terry Walters
United States [ print this recipe for Pear Cake ]
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