Thursday, May 12, 2011

Pear Ginger Cake - GF

Years ago I bought this little cookbook from the craft store for $2.99. It is Cookshelf Italian by Penny Stephens. It has a lot of amazing looking recipes in it. The only recipe I have tried is the Pear Ginger Cake, and that I have made 4-5 times. It is beyond words! After I started eating healthier and eating gluten free I stopped making it. About a year ago I tried making it gluten free. That was a failure. Now that I know more about gluten free baking I decided to give it another shot. The result? Fantabulous Pear Ginger Cake. It is so moist! The ginger is surprising, but oh so perfect with the sweet warm pears.

* This recipe is linked to Allergy Friendly Friday and Slightly Indulgent Tuesday. Check out the other amazing allergen friendly recipes.

Gluten Free Pear Ginger Cake
Adapted from Cookshelf Italian by Penny Stephens
Makes 1 - 8" round cake

3/4 C oat flour (you can grind your own from old-fashioned rolled oats)
1/2 C brown rice flour
1/4 C almond flour
1 C + 1 TB coconut palm sugar
3 tsp ginger powder
1 tsp xanthan gum
12 TB + 2 TB butter, softened (or non-hydrogenated dairy free substitute such as Earth Balance)
3 eggs, beaten
1 lb pear (2-3 pears), peeled, cored and thinly sliced

1. Preheat oven to 350 degrees. In a medium bowl whisk together flours, 1 cup sugar, ginger and xanthan gum. In a separate bowl whisk 12 tablespoons butter and eggs until well combined. Add the wet ingredients to the dry ingredients and whisk until well combined.

2. Pour the batter into a greased 8" round cake pan. Arrange the pear slices over the batter in a circular patter. Sprinkle with remaining sugar and dot with the remaining butter. Bake for 35-40 minutes until golden brown and a toothpick inserted in the middle comes out clean. Serve the cake warm with ice cream or whipped cream, if you wish.

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