Pear and Ginger Cake GF RSF DF

img_20161006_113850Dry ingredients:
¼ cup white rice flour
¼ cup brown rice flour
¼ cup millet flour
¼ cup potato starch
¼ cup arrowroot starch (or use tapioca)
2 Tbsp coconut flour
1 tsp xanthan gum or guar gum
1 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
¼ tsp allspice
¼ tsp salt
¼ tsp stevia (equivalent sweetness of 1 cup of sugar)
¼ cup coconut sugar
Wet ingredients:
200g coconut oil, melted (or use butter if not dairy free)
¼ cup water (or juice from tinned pears)
2 Tbsp honey (omit if fructose intolerant)
4 large eggs

2 pears, peeled, cored and sliced thinly (or a BPA-free tin of pears in natural juice)

1. Line baking tin (I used a round 22cm cake tin) with baking paper and preheat oven to 170C.
2. Sift dry ingredients and whisk well to combine.
3. Beat wet ingredients together.
4. Arrange pear slices on the baking paper (this will give you the finished product ‘look’ when turned upside down). Cut any remaining pear into chunks and set aside.
5. Combine wet and dry ingredients, then carefully pour on top of the pear slices so as not to ruin your awesome design, haha!
6. Poke in the remaining pear pieces.
7. Bake for 30-35 minutes (until a toothpick comes out clean).
8. Set aside to cool for 10 minutes, and then carefully invert the pan onto a cooling rack and gently remove the baking paper to reveal your styley pear design.

I stored mine for a few days in an airtight container in the pantry. If the weather was warmer I’d keep it in the fridge.



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