It is based on a Donna Hay recipe and is brilliant for afternoon tea or you could serve it for dessert with a little custard.
- 125g nuttelex
- 1 cup caster sugar
- 1/4 teaspoon vanilla (I always use it, but I think it would be really good without it)
- 2 eggs
- 1 1/2 cups self raising gluten free flour, sifted (or plain flour with 3tsp baking powder).
- Tinned pear halves in syrup, drained and each cut into about 4 wedges (depending on the size you will probably need 5 halves) You could also use very soft fresh pears.
- 1 Tbsp icing sugar
|Ready to bake. Pear pieces aren't too large.|
- Preheat the oven to 160°C and line a 22cm round springform (or loose based) cake tin with baking paper.
- Beat nuttelex, sugar and vanilla together until light.
- Add the eggs and beat until well combined
- Fold in the flour and scoop into the tin. You will need to spread it out a bit, it is quite a stiff mixture. Don't be fooled into thinking the tin is too big at this point, even though it doesn't take up much of the tin now, it will when it's done. I found this out the messy way.
- Place the pears on the top however you think looks nice. Don't press them in and try not to have them too big. If they are too heavy they won't stay on the top of the cake. I also found this out the annoying way recently. It doesn't wreck the cake, but it is less pretty with the pears on the inside.
- Bake for 1hr or until a skewer inserted into the centre comes out clean.
- Remove from the tin and dust with the icing sugar. It can be eaten warm or cold.
Variations - Gluten - use wheat or spelt flour
Dairy- use butter
Salicylates - use nectarines, peaches or apricots. Any tolerated fruit should work as long as it is soft.
This cake gets a really lovely crust on the outside and is quite heavy, but extremely delicious.