Pear & Ginger Cake (Peachy Palate)

Pear and Ginger Cake

Source: Michelle Hunt, Peachy Palate.

Prep Time: 10 minutes
Cook Time: 30 – 35 minutes
Serves: 8

Ingredients
Topping

• 2 medium firm pears (I used conference ones) cored and thinly sliced 
• 1/4 cup (40g) coconut sugar 
• 2.5 tbsp (28g) melted coconut oil 

Cake

• 1 1/4 cup (150g) gluten free buckwheat flour 
• 1/2 cup (55g) almond flour 
• 2 tbsp sweet rice flour 
• 1 tsp baking powder 
• 1/2 tsp baking soda 
• 2 tsp ginger 
• 1.5 tsp cinnamon 
• 2 large organic eggs 
• 2 tsp vanilla extract 
• 1 cup (250ml) unsweetened almond milk + 1 tsp apple cider vinegar 
• 3 tbsp (42g) melted coconut oil 
• 2/3 cup (160ml) applesauce 
• 2 tbsp blackstrap molasses 
• 1/4 cup (40g) coconut sugar 

Instructions

1. Preheat oven to 180C (350F).
2. Sift together flours, baking powder, soda and spices for the cake.
3. Add apple cider vinegar to milk and set aside for 5 minutes to curdle.
4. Whisk eggs and combine with coconut sugar, molasses, almond milk, vanilla and applesauce.
5. Place melted coconut oil for the topping in a 9 inch round loose bottom cake tin. Sprinkle over the coconut sugar and lay pears in a circular fashion right the way around; they should be almost overlapping.
6. Return to the cake!
7. Add melted coconut oil to the wet ingredients before combining with the dry.
8. Fold to combine.
9. Pour over the pear topping, being as careful as possible not to nudge them.
10. Bake in the preheated oven for 30- 35 minutes, until a toothpick or cake tester comes out clean and the cake springs back when you gently press the centre.
11. Allow to cool in the tin for ten minutes. Gently remove and place top side down on a cooling wrack. Even more gently remove the base of the cake tin.
12. Allow to cool for a further ten minutes before serving; a sprinkle of toasted pecans is highly recommended! Store in a seal tight container in the fridge for up to three days. I’m yet to try freezing it!