Gluten free pear and ginger cake
6
Points®
Total time: 1 hr 25 min • Prep: 20 min • Cook: 1 hr 5 min • Serves: 16 • Difficulty: Easy
Pear and ginger is such a warming combination, especially when baked. The next time you are sharing a cuppa with friends why not share this beautiful sweet treat too.
Ingredients
Walnuts
1 cup(s), (100g)
Egg(s)
2 medium
Sweetener, xylitol
170 g, (¾ cup)
Olive oil
½ cup(s), (125ml)
Gluten free self-raising flour
1⅓ cup(s), (200g)
Ground ginger
1½ tbs
Ground cinnamon
2 tsp, plus extra to dust
Skim milk
½ cup(s), (125ml)
Vanilla bean paste
1 tsp
Pear(s)
2 large, ripe, peeled, cored, thinly sliced
Instructions
1
Preheat oven to 180°C. Lightly spray a 20cm square cake tin with oil and line base and sides with baking paper.
2
Toast walnuts in a large frying pan over medium heat for 3-4 minutes or until golden. Using a food processor, process walnuts until a fine powder.
3
Whisk eggs and xylitol in a large bowl until combined. Add oil and whisk to combine.
4
Sift flour, ginger and cinnamon into a large bowl. Add ground walnuts and stir to combine. Add flour mixture to egg mixture and whisk until combined. Whisk in milk and vanilla. Stand for 5 minutes.
5
Pour two-thirds of batter into prepared tin. Arrange half the pear slices on top. Spoon on remaining batter. Arrange remaining pear slices on top. Dust with extra cinnamon. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in tin for 5 minutes. Transfer to a wire rack to cool. Dust with a little extra cinnamon.
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