Gluten Free Pear and Almond Cake - A Delicious and Easy Gluten, Dairy and Grain Free Recipe

Gluten Free Pear and Almond Cake - A Delicious and Easy Gluten, Dairy and Grain Free Recipe

Humans after a gluten-free diet often complain about the lack of sweets, especially cakes. Here is a simple recipe that not only -.- gluten free, but dAiry products are also free pears and almonds have a natural affinity for each other that makes them the perfect combination for a taste of gluten-free cake. Pears are rich in fiber, sodium, fat and cholesterol free, and a good vitamin C, which means eating this delicious sweetactually good for you! Pears in this recipe is chopped, cooked briefly in the microwave and then mashed with a fork into a kind of pear sauce. The pear sauce not only adds flavor but gives this cake a rich buttery texture replaced, which is surprising given the lack of butter or butter. The use of almond flour, this cake is not only gluten free, but without wheat. Many people have discovered the benefits of a diet grain during the healingSmall intestine after discovering that they have celiac disease or gluten intolerance. The use almond flour instead of wheat flour makes this a particularly good cake for Easter. If you follow a gluten-free diet or not, is the only thing they all agree that this cake is absolutely delicious!

Almond Pear Cake

Ingredients

4 ripe but firm pears - divided use

1 ¾ cups plus 2 teaspoons granulated sugar - usedivided

1 tablespoon freshly squeezed lemon juice

3¼ cups finely ground blanched almond meal

8 large eggs

1¼ teaspoons pure vanilla extract - use divided 1 tablespoon agave nectar or honey

1 tablespoon grapeseed (or other neutral tasting) oil

½ cup sliced almonds

Directions

Preheat the oven to 350 degrees. Lightly spray a 9 or 10 inch springform pan with gluten-free non-stick Cooking spray. Cut a circle of parchMent to fit the bottom of the pan, place in the pan and spray it lightly with more Cooking spray. Peel and core the pears. Chop three of the pears roughly and slice the fourth into about ¼ inch slices. Take the chopped pears and put in a small, microwavable bowl with the lemon juice and 2 teaspoons of sugar. Cover and microwave on high power for 4 minutes. (Alternatively you can cook on the stove for 10 minutes over medium heat in a covered saucepan.) Mash the pears into a coarse puree with a fork or wooden spoon. Let cool. Put the almond meal and 1¾ cups of sugar in a Food processor and give it 4 or 5 long pulses. Add the eggs, 1 teaspoon of vanilla extract and the cooked pears and puree the mixture.

Pour into the prepared pan. In a small skillet, heat the agave or honey with the oil, stirring to mix until the mixture starts to bubble. Take off the heat and stir in the remaining ¼ teaspoon of vanilla. Add the pear slices and toss gently to coat. Sprinkle the sliced almonds over the top of the cake. Add the pear slices in a spoke configuration and spoon the agave or honey/oil mixture over the top of the cake. Bake for 45 - 55 minutes or until the cake is nicely browned and a toothpick inserted into the center comes out clean. Check the cake after about 35 minutes, if it browning too much, place a piece of foil over the top. Let the cake cool in the pan for about 30 minutes then remove the sides of the pan and transfer to a serving platter (removing the parchMent is optional but recomMended). The cake is best served slightly warm.

Makes 12 slices.

gluten free pasta

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