When the great “Google God” was sitting up on her cloud, inventing fruit, I think she might have been feeling especially content the day she came up with the pear. Not only does it’s shape conjure up the curves of a woman’s body but the taste seems to improve most things that it is served with. I would love to grow a pear tree one day.

My dear husband is forced to go through the torture of taste testing everything I make (poor soul). He protested that he was not partial to baked pears and would not enjoy this wonderful cake! I persevered and pretended to leave the room but really snuck behind the wall to watch him take his first mouthful. He cut the cake and then the pear, cautiously. He raised the fork to his mouth and …. the look said it all, another person has been won over by this wonderful fruit.

I found the recipe in an old issue of Gourmet Traveller and I have changed a few ingredients . I do hope you enjoy the recipe.

Serves 8
Prep time 15 mins, cook 30 mins (plus cooling)
75 grams (1/2 cup) of gluten free flour
60 grams (1/2 cup) of almond meal
85 grams of polenta
1 tsp of baking powder
140 grams of castor sugar
125 grams of soft unsalted butter
4 egg yolks
2 eggs

Roasted pears 

Note To roast pears, halve and core 3 pears, place in baking dish, drizzle with a little dessert wine, scatter with butter and caster sugar and roast, turning occasionally, in oven at 180C until tender (25-35 minutes).


Preheat oven to 170C. Sieve GF flour, almond meal, polenta and baking powder together in a bowl. Beat sugar and butter in the bowl of an electric mixer until pale and fluffy (2-3 minutes). Add yolks one at a time, beating well after each addition, then add eggs one at a time, beating well after each addition. Fold in flour mixture to just combine, then spoon into a buttered and floured 20cm-diameter cake tin. Smooth top, Bake until it is golden (25-30 minutes). Cool cake slightly in tin (10 minutes), then turn out and cool to room temperature on a wire rack.

Serve cake with whipped cream and roasted pears. Cake is best served on day of making.


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