Source : Preheat The Oven To Gas 4 / 180c / 350f And Grease A 10 Round Springform Cake Tinadd A Quarter Of The Diced Pears To A Small Pan Of Simmering Water Or ...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : November 3, 2025
Step:
Preheat the oven to gas 4 / 180C / 350F and grease a 10" round springform cake tin
Add a quarter of the diced pears to a small pan of simmering water or pear juice on the stove. Cook for a few minutes until softened then drain and puree / mash well. Set aside
Mix the flour, xanthan gum if using, baking powder and soda, cinnamon and ginger together in a large bowl
Whisk the sugars, oil, milk, vanilla and pear puree together until the sugar is dissolving well
Make a well in the middle of the dry mix and pour in the liquid in, combining to form a smooth batter. GF flour may need a splash more milk added
Fold in the chopped pears and spoon the batter into the cake tin
Bake for 50 - 60 minutes until firm to the touch, golden and pulling in from the sides of the tin
Let cool in the tin for 10 minutes then either cut into portions and serve warm with ice cream or custard...
Or turn out, let cool completely on a wire rack then dust in icing sugar and slice
Ingredients
360 g gluten-free / plain flour
1/2 tsp (scant) xanthan gum if using GF flour
2 tsp baking powder
2 tsp bicarb of soda / baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
(1 cup) olive oil
(1/2 cup) l ight coconut milk
(1/2 cup) white sugar
(1/2 cup) soft brown sugar
1 tsp vanilla extract
400 g or 2 large pears, peeled, cored and small diced
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