Fruit cakes are very popular in my home. After the apple pie, now it’s time for a pear cake. I based this cake on gluten-free wholemeal rice flour. I have already discovered some time ago that pears go well with chocolate. Not only pears, but also apples and kiwi are great when combined with chocolate. So below I am sharing with you a recipe for a gluten-free pear cake and I wish you happy baking 🙂
Ingredients for pear cake.
- 50 ml sunflower oil
- 3 soft pears (500 g)
- 2 tablespoons of dark cocoa
- 3/4 teaspoon of gluten-free baking powder
- a pinch of salt
- 1 tablespoon of potato flour
- 3 big eggs
- 80 g caster sugar + 1 tablespoon of dusting the cake
- 1 teaspoon of margarine
- 100 g wholemeal rice flour + 1 teaspoon
How to make gluten-free pear cake.
Put eggs, salt and caster sugar into a bowl. Whisk until its consistency is smooth, fluffy and almost white. After that, slowly add the oil, not stopping to whisk. At the end, add the dry ingredients in small batches, sifted through a sieve, i.e. cocoa, potato flour, rice flour and baking powder.
Grease a round-shaped baking tin with 1 teaspoon of margarine and dust with 1 teaspoon of rice flour. Then pour in the cake batter and place the pear cut in quarters with the skin facing up. Put the cake in an oven preheated to 180 degrees Celsius for 35-40 minutes. Serve sprinkled with caster sugar.
Good to know when making gluten-free pear cake.
I used a round-shaped metal tart tin with a diameter of 25 centimetres.
I chose Carol’s pears. They were exceptionally sweet and juicy. I did not peel them, because its skin was very soft and it did not make sense to remove it. I only removed the seeds and then cut each pear into 4 large quarters.
The eggs used to prepare the cake batter should be at room temperature.
Are you looking for gluten-free cakes with fruit? If so, try our recipe for Gluten-free apple pie.