Light and Airy with a hint of Ginger.
This Cake is so delicious when eaten as a Dessert, the Pears give an Earthy flavour and makes the Cake moist.
Even People not fond of eating Pear, will love it.
If Fresh Fruit wasn’t available Canned would do.
I think if you can, Fresh is always Best, the Flavours are stronger and to me it always seems better, Tastier.
In this Recipe I have only used 2 pieces of Fresh Fruit, so really this Recipe is very economical.
Packham Pear Dessert Cake
- 2 large Packham Pears, chopped with Skin left on
- 150g butter
- 1/2 cup Brown Sugar
- 2 Eggs
- 1/2 cup Ground Almond Meal
- 1 cup Gluten Free Flour (Healtheries)
- 2 teaspoons Baking Powder
- 1 1/2 teaspoons Ground Ginger
- 1/3 cup Milk
Pre-heat your Oven to 180ºC.
Take a 23cm Baking Tin and line with Baking Paper.
In a large Bowl place the softened Butter and Brown Sugar, mix until nice and creamy.
In another Bowl whisk the Eggs and then slowly add Eggs and Almond Meal to the Butter and Sugar.
Sift the Gluten Free Flour, Baking Powder and Ground Ginger into the Egg, Butter, Sugar and Almond mixture.
Now cut up the Pears, core and slice, then chop leaving the Skins on. This adds more Flavour, Texture and Fibre to the Cake.
Add Pears to the Bowl with the Flour etc. and mix until well combined.
Tip into your prepared Tin and smooth the surface.
Place into your Oven and cook for about 45 minutes or until Cake springs back in the middle when gently touched.
Leave in Tin to cool then place onto a Rack.
Sift over some Icing Sugar just before serving.
I cut into portions then warmed slightly and served with French Vanilla Ice-cream and Greek Yoghurt.