Gluten-free pear cake
This gluten-free pear cake uses ground almonds instead of flour. The cake is cooked on the top of the stove so is ideal if you don’t have an oven. I wanted to try baking a cake in a frying pan so that we wouldn’t have to light the bread oven to make something sweet. I looked on Internet and found the idea for a recipe on clevercook. The cake had the added advantage of being completely gluten-free and that way I could use our own almonds instead of flour.
My idea was to follow the principle of a tarte tatin, using the pears we had picked last winter, and pour over the batter mixture. The pears are a winter variety and so are quite robust. The pears had been halved before freezing so I just cut them into smaller pieces.
I heated them through in a deep-sided frying pan until soft and the juice had evaporated.
I then lined the deep frying pan with greaseproof paper, brushed it with sunflower oil and sprinkled it with brown sugar. I put the pear pieces on top and poured over the batter.
I covered the pan and cooked over a low heat for about 20 minutes. Once it had cooked all the way through, I turned it out upside down onto a cooling rack. If you weren’t pouring the batter over fruit and wanted to turn the cake while it was cooking, you could turn the cake after 10 minutes so that it cooked evenly on both sides.
Here is the recipe for the cake batter:
90g brown sugar
160g ground almonds
1 teaspoon cornflour
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
2 tablespoons orange juice
grated rind of an orange
In a food processor, blitz the butter and then add the eggs, one at a time. Mix in all the dry ingredients and blitz again. Add the orange juice and rind and blitz for a final time.