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!!!
