Gluten free and refined sugar free pear and walnut cake

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For the past year I have wanted to stop eating cakes made with refined sugar, now I have lost my sweet tooth.  I still like to make and eat a dessert for a celebration or if we have people over for dinner.

At Christmas I received a fantastic cook book from my cousin, which is gluten free and refined sugar free, called ‘Clean Cakes’ by Henrietta Inman. I decided I wanted this to be the first recipe I tried, because my dad and I love desserts made with pear.

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I served this cake on boxing day, along side my mince pies, to my family and did not tell them it was refined sugar free . It had the seal of approval so I had to share this recipe with you. This recipe is made with coconut sugar which really works with the walnut. This cake is very light in texture which I was not expecting. It tastes delicious! This cake keeps really well in a tin for up to five days.

You must try this recipe as it has changed my perception of baking refined sugar free. In my opinion it one of the best cakes I have tasted .

I really recommend any one to buy the book ‘Clean Cakes’.

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Recipe : Gluten free and refined sugar free cake from the book ‘Clean Cakes’  by Henrietta Inman

Ingredients;

  • 70g chopped walnuts
  • 180g raw honey
  • 5 large pears
  • 120g unsalted butter
  • 80g apple puree
  • 60g brown rice flour
  • 80g coconut sugar
  • 60g teff flour
  • ½ tsp vanilla extract
  • 2½ tbsp arrowroot
  • ½ tsp gluten free baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp xanthan gum
  • ½ tsp salt
  • 2 eggs

Method;

  1. Heat the oven to 170ºc fan/325ºc/Gas Mark 3. Grease and line the bottom and sides of a 23cm spring form cake tin.
  2. Line a baking tray with baking parchment and spread the walnuts on top. Toast for 5 mins and then allow to cool before chopping into small pieces.
  3. Spoon the honey into the base of the tin. Peel and slice the pears then arrange into the base of the tin.
  4. Using a mixer. whisk the butter, sugar, apple puree and vanilla extract until soft and smooth. Combine the flour, arrowroot, baking powder, bicarbonate of soda, xanthan gum and salt. Change the whisk to a paddle then add the dry ingredients a table spoon at a time alternating with the egg (this can be done by hand). Finally add the chopped walnuts.
  5. Spoon the mixture over the pears and bake for 30 minutes.
  6. Leave to cool in the tin for about 30 minutes and then remove the sides. Invert on a plate and then remove the bottom of the tin and paper.

Enjoy !!!

4 thoughts on “Gluten free and refined sugar free pear and walnut cake

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