Simple to make and delicious to eat, this lovely Gluten-Free Pear and Raspberry Cake is moist and full of flavour. Enjoy it with a pot of tea or coffee or as a dessert with a dollop of cream and some fresh raspberries.
150g(½ cup + 5 tsp) unsalted butter - at room temperature
160g(⅔ cup) superfine/caster sugar
3largeeggs - at room temperature
1teaspoonvanilla extract
75g(½ cup) gluten-free plain/all-purpose flour
1 ½ teaspoongluten-free baking powder
125g(1 ¼ cup) almond flour
2medium-sized pears peeled, cored and chopped. See Note 1.
125g(4.4 oz) raspberries fresh or frozen, divided. See Note 2.
¼cupflaked almonds
icing/confectioners' sugarfor dusting
to serve: whipped cream and fresh raspberriesoptional
Instructions
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.
Video
Notes
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.