Gluten free pear and ginger cake

6
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

1 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.

Start eating better than ever!