Recipe for gluten-free pear cake
Here is my take on a gluten-free base cake. It can be varied in many ways, for example, by replacing pear with plums, peaches, berries, or similar, and adding cocoa, vanilla, or citrus zest to the batter.
Even though the cake is gluten-free, you don’t have to compromise on the good taste.
I forgot to take a picture of the cake, but it looks quite similar to this pear cake that I made with wheat flour.
Ingredients
- 4 pcs. Egg
- 140 gram Sugar
- 60 gram Potato Flour
- 60 gram Rice Flour
- 4.8 gram Baking Soda
- Salt 3 turns of grinder
- 1 can Pear Or 4-5 fresh pears - e.g. 50/50
Instructions
- Find a large bowl, a deep plate, scales, and an electric whisk.
- Crack the eggs into the bowl.
- Weigh the sugar on the deep plate and pour it into the large bowl.
- Whisk the eggs and sugar until they form a fluffy cream.
- Weigh the flour on the deep plate, add baking powder and salt.
- Gently fold the flour mixture into the cream.
- Preheat the oven to 170 degrees Celsius (338 degrees Fahrenheit) (fan-forced).
- Then there are 2 options - canned pears or fresh pears:
- A) Take the pears out of the can and pat them dry with kitchen paper so they are almost dry.
- OR
- B) Rinse the fresh pears and quarter them.
- Place the pears in an ovenproof dish and pour the batter over them.
- Bake the cake in the middle of the oven for 30 minutes.
Notes
Tip: You can use any fruit you like or bake the cake without any and serve it with fresh berries.