A few weeks ago I came across this recipe on Mamabake and decided to change it up a bit and see how it would turn out with less sugar.
I served this dish to our family as part of dessert for my sons 5th birthday. It was so yummy, it was eaten before I remembered to take a picture! Annoying!
|Pear, Ginger and Almond Tea Cake. When the kids are in bed, I’m eating this!|
There’s so much to like about this recipe! Buttery pears with an almond meal cake mixture on top, with the little hum of the ginger in the background. Served with a massive dollop of cream!
Pear, Ginger and Almond Tea Cake – Gluten Free and Low Fructose
Serves 6 – 8 slices
1 large pear
100g softened butter
2 tablespoons Natvia
100g almond meal
1-2 teaspoons ground ginger
A squeeze of lemon juice.
Pinch of salt
1. Preheat the oven to 180 deg Celsius.
2. Peel the skin off your pear. Cut the pear into thin slices.
3. Generously grease a small round cake tin or casserole dish with butter and arrange the pear slices on the base
4. Put the pears in the oven to start the cooking process and start making your cake mixture
5. Cream the butter and the Natvia together until it’s soft and smooth
6. Chuck in all the other ingredients and mix well.
7. By this stage your pear slices should be quite soft. Spoon the cake mixture oven the pears and pop back in to the oven for about 15 minutes or until brown on top.
8. Pull it out of the oven and drool all over the counter.
|The pear slices are cooked and ready for the cake mixture to be spooned over|
Some words of wisdom
- If your cake tin is too big, you’re not going to have enough cake mixture to cover it all! Choose a nice small one.
- Just to answer your question before they come rolling in: I call this “low fructose” because I have used only one pear for the whole dish which is a low fructose fruit.