Earlier this year I made it one of my goals to make sure I cook the gorgeous recipes I bookmark on Pinterest. Today I’m pleased to say I’m keeping that goal, and it feels really good. Turns out it tastes good too.
I’m currently holidaying at my in-laws, and with all the extra pairs of hands to watch Poppy, I’ve got mine free for a spot of baking.
I specifically bookmarked this slice on Pinterest because it’s gluten free and caters to my MILs dietary needs. Now that I’m staying at her place, I can use her as my GF taste tester as well as bake it as a thank you gift for her hospitality. Win, win.
The original recipe used apricots but I’ve switched it to pears and made a few other small adjustments – like glazing with a locally made fig, ginger and walnut jam. I just can’t help myself with tweaking recipes, it’s some sort of addiction, I’m telling you.
The end result is a super moist cake with a slight tang from the yoghurt and my official GF taste tester, Angela, was pleased with the fact that it wasn’t dry and crumbly like other GF cakes. It was moist, easy to slice and held together beautifully. I think I’ll give myself a pat on the back for this one.
Do you prefer moist or light and fluffy cakes?
Gluten free pear and almond slice recipe
based on a recipe by the gluten free scallywag.
- 130g unsalted butter, softened
- 125g brown sugar
- 1 vanilla bean, seeds scraped
- 2 large eggs
- 40g moist coconut flakes
- 85g plain gluten free flour
- 160g almond meal (ground almonds)
- 220g gluten free natural yoghurt
- 6 pear quarters, tinned or ripe fresh ones, peeled and cored
- 2 tablespoons fig and ginger jam (or apricot jam)
1. Preheat the oven to 170C/340F and line a 30cm x 15cm rectangular slice tray with baking paper.
2. Beat together the butter, sugar and vanilla until thick and creamy. Add the eggs one at a time and beat well after each one.
3. In a separate bowl, whisk together the coconut, gluten free flour and almond meal. Add the dry mixture to the wet batter in batches alternating with the yoghurt, folding the mixture using a large metal spoon until just combined. Try not to over mix.
4. Pour the batter into the slice tray and smooth out. Press the pears, core side up, gently into the batter. Bake for 40 – 45 minutes or until a skewer inserted comes out clean, but a little moist.
5. Warm the jam in a small saucepan until runny and then brush over the cake. Allow to cool completely before serving with fresh cream, gluten free vanilla yoghurt or ice cream. Cake is pictured above with natural yoghurt.