GLUTEN-FREE PEAR, CHOCOLATE AND VANILLA CAKE
Easy to whip up and even easier to devour, our gluten-free, Pear, Chocolate and Vanilla Cake is as delicious eaten warm as it is at room temperature. But don’t be put off by its modest appearance. A slice will deliver wafts of vanilla, sweet and juicy slices of pear and bursts of chocolate all in a moist, sweet gluten-free cake.
It’s perfect simply dusted with icing sugar and served with a cuppa or dressed up with whipped cream and a glass of sweet wine for dessert.
Rosie
PEAR, CHOCOLATE AND VANILLA CAKE
Serves 6-8
150 gm unsalted butter, softened
150 gm caster sugar
1 teaspoon pure vanilla extract
3 whole eggs
150 gm Revenge Gluten-free No. 2 Almond Plain Flour Mix
2 teaspoons gluten-free baking powder
Pinch salt
50 gm natural almonds, finely ground (natural almond meal)
55 gm dark couverture chocolate, chopped
2-3 Beurre Bosc pears (around 450gm), peeled, halved, cored, and finely sliced
Icing sugar for dusting
Whipped cream to serve
Preheat oven to 170°C fan forced (190C conventional). Grease and line with baking paper a 20cm round cake tin.
Cream the butter and sugar until light and pale. Add the vanilla then the eggs one at a time, incorporating well in between each addition.
Sift the flour, baking powder and salt together. Add the ground almonds and fold into the egg mixture.
Fold in the chopped chocolate.
Fold in the pear slices and transfer the mixture to the prepared cake tin. Smooth the top.
Bake for 40-45 minutes or until a metal skewer inserted into the centre of the cake comes out clean.
Allow to stand in the tin on a rack for 30 minutes. Turn out of the tin, remove the baking paper, then transfer to a serving plate.
Dust the top of the cake with icing sugar and serve warm or at room temperature with whipped cream.