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Pear and polenta cake
Pear and polenta cake
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Mix honey-caramelized pear into a healthy batter of polenta, almond meal, and olive oil for a delicious gluten- and dairy-free dessert.
Ingredients:
  • 60ml (1/4 cup) honey
  • 125ml (1/2 cup) light flavour extra virgin olive oil, plus 1 tbsp, extra
  • 3 (about 750g) pears, peeled, cored, cut into 1cm pieces
  • 85g (1/2 cup) buckwheat flour
  • 80g fine polenta
  • 80g (2/3 cup) almond meal
  • 6.00 gm gluten-free baking powder
  • 3 eggs
  • 40.00 ml xylitol
  • 4.40 gm vanilla extract
  • 1 lemon, rind finely grated
  • 1 pear (about 200g), extra, cut into seven 2mm-thick slices
  • 20.00 ml natural sliced almonds
  • Warmed honey, extra, to serve (optional)
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease and double-line a 22cm springform pan with baking paper to prepare it for baking.
  • In a large non-stick frying pan over medium-high heat, warm up 2 tablespoons of honey and an additional 1 tablespoon of oil. Add the pear and cook, stirring occasionally, for 12 minutes or until it turns golden. Once done, transfer the pear to a bowl.
  • In a bowl, mix together the flour, polenta, almond meal, and baking powder. In a separate bowl, use electric beaters to whisk the eggs, xylitol, vanilla, and remaining honey for 5 minutes or until thick and tripled in volume.
  • With the beaters on medium-low speed, slowly stream in the oil until combined. Beat in lemon rind. Gently fold in pear mixture and polenta mixture in 2 alternating batches using a large metal spoon until just combined. Transfer the batter into the prepared pan. Arrange extra sliced pear in a circular pattern on top. Sprinkle with almonds. Bake for 40-45 minutes or until a skewer comes out clean, covering with foil if necessary. Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Drizzle with extra honey, if desired.

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