Over the summer I decided that I would make a personal commitment to stop bringing packaged snack products into the house for my family. With the boxes and bags slowly disappearing the question would occasionally arise, “what’s for dessert”. At that point I just slowly wonder off somewhere and hope that they didn’t follow me, lol.
You see, I’m secretly training them to be GF, low carb and eventually, fasters! That last one will be a challenge.
Edit to post, 8-19-2016
*I want to add a note that this simple cake is a huge hit in my home. Since posting this recipe I’ve made 3 more. White peach, apple/pear combo and simply pear. Each one baked up nicely and I’m happy to say the over ripe fruit in the house is now being put to work in a very delicious way!
I’ve been pouring myself over a lovely blog, Manger by Mimi Thorisson. The photos alone are worth having multiple cups of coffee while lounging in bed (only on Sundays right? lol). Her blog can take you effortlessly to Médoc, France any time you desire.
Inspired by her use of seasonal fruit, I decided I would pull the trigger for dessert Saturday night and make an Italian Pear Cake. Our pear tree is loaded with fruit and I just happened to have some good and ready pears. For this cake you really want very ripened fruit as the pears will melt down into the cake.
For this time, there were a couple of apples hanging around that I thought work, so I tossed them into the mix as well. Using apples extended the cooking time because they are much more firm than pears.
For my Paleo fans, low carb fans and High Fat fans, this recipe is GF but it is not sugar free. I may experiment later with sweeteners and if I have any luck I’ll update this blog. For this instance, we are going with regular super fine baking sugar. If you are insulin adapted you may be able to sail through this dessert without too much trouble. I popped up a couple of pounds overnight, but the cake was worth it and I’m not worried about a little bit of water weight.
Let them eat cake she said, and I say if you want to have something special every now and then, this cake is very easy and light. Beautiful with a chilled Rosé or coffee.
Gluten Free Italian Pear Cake
3 ‘very’ ripe pears – peeled & cut into chunks
150 g/ 1 & 1/4 cup gluten free flour, sifted (I used Cup 4 Cup)
150 g/ 3/4 cup caster sugar
1 tsp baking powder
30 g/ 1/4 cup tapioca starch
1 pinch salt
90 g/ 1/3 cup + 1 tbsp butter (slightly melted)
Icing sugar (to sprinkle/ decorate on cake)
Whipped cream (optional)
Pre-heat the oven 356°F or 180°C. Cream the eggs and sugar until light and fluffy.
Sift the flour, tapioca flour, salt and baking powder together. Add the flour mix and stir well, add the butter till the batter is smooth.
Line a 24 cm (9 inch) cake pan with parchment paper, and pour in the batter.
Peel the skin off the pears, cut in chunks and drop them on the cake, gently pushing down each piece of pear. It doesn’t matter if the pear sticks out of the cake it will all blend in.
Bake for 30 minutes max (the timing is Mimi’s recommendation- I let mine go for 40 minutes). The cake should be golden brown, my didn’t get as dark as hers, but these days with photo filters and such you cannot tell for sure.
Leave to cool before serving. When cool sprinkle icing sugar on cake. Serve with whipped cream on the side.
I hope you find this recipe enjoyable and let me know your success stories!
Take care and enjoy the rest of your weekend,
Cheers, Rhonda x
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