This Gluten-Free Pear and Raspberry Cake is a must-try for those who want to enjoy a fantastic gluten-free cake.
Putting it simply, this is a terrific cake. Sweet, juicy pears and tangy raspberries add flavour and texture to a moist, almond cake batter.
There are classic flavour combinations in this cake. Pears and almonds are natural companions; their flavours match beautifully. In addition, raspberries frequently accompany pears.
The bright, tangy flavour of raspberries beautifully complements the mellow sweetness of the pears.
Gluten-free baking faces a number of challenges, not least of which is the tendency for some cakes to be flavourless, crumbly and dry. However, the best advice that I have is to use a reliable recipe and this one admirably fits the description.
I include almond meal in much of my gluten-free baking. The finely ground almonds add moisture, texture and flavour. Additionally, they help to replace some of the protein which is missing in gluten-free flours. Gluten is a protein which helps retain moisture and provides lightness, strength and structure to baked goods so it is necessary to find alternatives.
Additionally, the almond meal has a number of nutritional benefits.
As well as being high in protein, it is low in carbohydrates and particularly rich in Vitamin E and magnesium.
I have found that cakes which are made with the addition of fresh fruit are extremely versatile. They are perfect to serve for morning or afternoon tea. However, they can also be dressed up to make a beautiful dessert.
This beautiful cake will brighten your senses. Nothing quite beats the aroma of a cake baking, immediately heightening a sense of anticipation and creating the feeling of comfort and warmth in your home.
Whilst I can’t guarantee that cake makes everything better, there are occasions when it does help a little. So I encourage you, do yourself a favour and treat yourself. Try this delightfully moist and tender Gluten-Free Pear and Raspberry Cake. I like to serve this Gluten-Free Pear and Raspberry Cake with some rich, thick cream and a few fresh raspberries on the side.
I received this recipe from my friend Heather, following a lunch in her beautiful Adelaide Hills garden. The cake was made by Lesley, another guest at the luncheon.
Please let me know in the comments below if you make this cake.
Alex and Faye xx
P.S. Have a look at some other delicious desserts that feature pears:
- Spiced Amaretto Pears by Nosh Blog
- Pear Tea Cake by Marcellina in Cucina
- Double Chocolate Cake with Spiced Pears by The Foodie Journey
Gluten-Free Pear and Raspberry Cake
Simple to make and delicious to eat, this lovely cake is moist and full of flavour owing to the large amount of fruit that it contains. Put simply, this is my kind of cake! Enjoy it with a pot of tea or coffee or as a dessert with a dollop of cream and some fresh raspberries.
- 150 g butter at room temperature
- 150 g superfine/caster sugar
- 3 large eggs at room temperature
- 1 tsp vanilla extract
- 65 g gluten-free plain/all purpose flour use regular flour if GF isn’t required
- 1 1/2 tsp baking powder use GF if required
- 125 g almond meal
- 2 medium-sized pears peeled, cored and chopped (ensure not too ripe *)
- 125 g raspberries fresh or frozen, divided
- 1/4 cup flaked almonds
- icing/confectioners’ sugar for dusting
- to serve: whipped cream and fresh raspberries optional
Grease and line the base and sides of a 22cm spring-form tin.
Pre-heat the oven to 180C/350F.
Add butter and sugar to the bowl of a stand mixer.
Beat the butter and sugar until it is thick and pale.
Add eggs, one at a time, beating well after each addition. Add the vanilla with the last egg. The mixture may appear to separate but it will come together with the addition of the flour and almond meal.
Sift the flour and baking powder together.
With the mixer on the lowest speed, gently add the flour, baking powder and almond meal.
Remove the bowl and, using a rubber spatula or large metal spoon, gently fold in the pear and most of the berries.
Spread the mixture into the prepared cake tin.
Place the remaining berries randomly on the top of the cake batter and sprinkle with the flaked almonds.
Bake for 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean.
Cool in the pan for about 10 minutes.
Remove the sides of the cake tin and finish cooling on a wire rack.
When the cake is completely cool, carefully remove the base of the tin and the baking paper and transfer to a serving platter.
Dust with icing sugar.
Serve with lightly whipped cream and berries – optional.
*The pears need to be just ripe. If they are very ripe they will release a lot of moisture into the cake.
*Save a few raspberries for the top of the cake batter.