Gluten Free Warm Butterscotch Pear Cake

Gluten Free Warm Butterscotch Pear Cake

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This gluten free warm butterscotch pear cake recipe is perfect for your winter holiday dessert table.
Servings: 12
Calories: 382


  • 2 large just-ripe pears, peeled, quartered, cored and thinly sliced into the juice of 1 lemon
  • 7 oz Dairy free margarine
  • 6 oz caster superfine sugar
  • 2 large free-range eggs
  • 4 1/2 oz rice flour
  • 3 1/2 oz maize flour
  • A pinch of salt
  • 3 teaspoons of Gluten free baking powder
  • 1 heaped teaspoon of ground ginger
  • 1 teaspoon of freshly grated nutmeg
  • 5 floz dry ginger ale
  • Finely grated zest of 1 lemon
  • 2 oz ground almonds

for the topping

  • 2 oz Dairy free margarine
  • 4 oz muscovado sugar
  • Few drops of pure Madagascan vanilla extract
  • 3 1/2 oz flaked almonds
  • icing confectioners' sugar to dust


  • 25 cm (10 inch) loose-bottomed, spring-form, round cake tin, greased and lined with baking parchment (wax paper)
  • Preheat the oven to 180°C (350°F) gas 4
  • Ensure the pears are prepared before beginning the cake.
  • In a food processor, cream together the margarine and caster (superfine) sugar until pale and fluffy, then beat in the eggs.
  • Sift together the flours with the salt, baking powder, ginger and nutmeg and briefly blend into the egg mixture.
  • Quickly add the ginger ale, lemon zest and ground almonds, and process for a moment only.
  • Remove the blade of the food processor and fold in half the pears in the juice.
  • Spoon half the cake mixture into the prepared tin and gently smooth over.
  • Cover the sponge with all the remaining pears and juice. Cover the pears with the remaining sponge mixture and smooth over.
  • Bake the cake for 40 minutes, or until golden and fairly firm.
  • Meanwhile, put the margarine and sugar together into a pan over medium heat and cook gently until the sugar dissolves, about 3 - 4 minutes will be enough.
  • Bring it to the boil and then add the vanilla extract and flaked almonds.
  • Remove from the heat and stir the mixture.
  • Take the cake out of the oven and spread the almond mixture over the top of the cake.
  • Return the cake to the oven for about 15 - 20 minutes, or until the topping is sticky and the sponge is firm.
  • Leave the cake in the tin to cool for at least 40 minutes, then carefully remove the cake from the tin and peel off the lining paper.
  • Place the cake on a plate and dust with sieved icing (confectioners') sugar.
  • Serve it just warm with ice-cream or yogurt.
Calories: 382 kcal
Carbohydrates: 44 g
Protein: 5 g
Fat: 21g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 27 mg
Sodium: 258 mg
Potassium: 133 mg
Fiber: 3 g
Sugar: 25 g
Vitamin A: 853 IU
Vitamin C: 1 mg
Calcium: 117 mg
Iron: 1 mg
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