Monday, February 27, 2012

Easy Pear Tea Cake...



This would have to be one of the easiest cakes around to make...
I found this on Lorraine's blog, Not Quite Nigella a little while ago...



Being gluten free I substituted soy flour for the wholemeal flour and used gluten free self raising flour...
I sprinkled rapadura sugar on top...

Rapadura is one natural alternative to white sugar that has a distinct caramel flavor and grainy texture...
It is considered to be a healthier option because it is less refined...
As it less processed rapadura retains a natural, caramel flavour...
It can be substituted for refined white sugar, which I am doing more and more...




Going into the oven...
Being a last minute cake I used tinned pears...how easy is that!!!


All out...



I even used store bought custard...easy peasy!!!

For the original recipe go over here...

My variation of Not Quite Nigella's Easy Pear Tea Cake...

    3/4 soy flour
   3/4C gluten free SR flour
  3/4C caster sugar
   1 egg, at room temperature
   125g unsalted melted butter
1t vanilla
  400g tinned pears, diced
   2T rapadura sugar
   icing sugar to serve

Oven at 180c
20cm springform tin, greased and lined

  • Mix the 2 flours, sugar, butter, egg and vanilla in a bowl
  • Press 3/4 of the mix into the base of the tin, it will be like a sticky, buttery dough.  Scatter the diced pears on top.  Then place small pieces of the dough on it in a patchwork pattern so that the pear is not entirely covered up.
  • Sprinkle with the rapadura and bake for 40-50m.  Sieve some icing sugar on top.
Easy, easy...easy...I love it...Thanks so much Lorraine for this!!!



3 comments:

  1. Great idea using rapadura! I used it in a vegan recipe and it turned out really nicely :) Thanks for the shoutout Dzintra! :D

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  2. A perfect dessert cake, my mouth is watering just looking at it..... :)

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