Cake, Dessert, Fructose Free, Gluten Free, Quitting Sugar, Recipes

Pear, Ginger and Almond Tea Cake – Gluten Free and Low Fructose

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!

HOLD ME.

Pear, Ginger and Almond Tea Cake – Gluten Free and Low Fructose

Serves 6 – 8 slices

Ingredients
1 large pear
100g softened butter
2 tablespoons Natvia
100g almond meal
1-2 teaspoons ground ginger
2 eggs
A squeeze of lemon juice.
Pinch of salt

Method
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. 

Enjoy xxx

8 thoughts on “Pear, Ginger and Almond Tea Cake – Gluten Free and Low Fructose”

  1. Oh Taryn! You do not know how happy I am to stumble accross your blog! I have just gone sugar free (as in this past week) and so far am loving it! Even the Husband and kids are reaslising just how much sugar we were eating (and I am a pretty health concious person so it wasnt as much as the average joe) I have a lot of reading to do now that I have found your blog! Hannah 🙂

  2. I made this today – delicious and easy. It was VERY buttery though, and the taste of the ginger disappeared after it cooked through. I may use a little less butter next and more ginger next time. Cheers Taryn!

  3. Hi Taryn, I’d love to know where you found the information that pear is a “low-fructose fruit”? I have had fructose malabsorption for 2 years now, and every resource I have read tells me that pears are a very high fructose fruit, right up there with apples. I’m interested in knowing if there is research that says otherwise. Cheers!

    1. Hello Monique, I’ve discovered that those with fructose malabsorption cannot have pears because apparently it is high in fructose. The information I have says that it is low in fructose. My info is based on David Gillespie’s Sweet Poison books (there’s an excellent graph comparing fructose content of fruit) and Sarah Wilson’s advice. I understand apples to be very high in fructose. It seems there is a bit of grey area here. To me, pears don’t taste “as sweet” and apples do taste “very sweet” so it kind of just makes sense that the information I have is on the right track. Tarynx

      1. as long as you are eating the pear and not juicing it…it is fine to have occasionally…
        I have been sugar free for more than 2 years…and I am fine with a pear every now and then. I also followed David’s books….thrilled to have found you, Taryn.

  4. Hi Taryn – love this recipe but was hoping to use rice malt syrup instead of Natvia as I’m not a fan of the taste or aftertaste from it. Would you recommend trying to cream it with the butter or cream the butter first and then add it after? Thanks for your help xx

    1. Hi Nicole, I too have moved away from using Natvia and prefer RMS. RMS subs well in most recipes instead of actual sugar so I’m sure it would be a good substitute in this recipe, although I have never actually tried it. Hope that helps xxx

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