Happy Monday people!
Today I want to show you one of my favourite cakes.
Just looking at this cake will make you drool dangerously over your keyboard.
I found this cake on Taste Magazine (March 2016). It has a few ingredients from my Italian background: the vitamins and the minerals of the golden polenta and the phenolic antioxidants of the EVOO (extra virgin olive oil)
The polenta in this cake lends a delicate, crunchy texture to the crumb and the pear gives a gentle sweet aftertaste to it. Cake never looked so sexy!
And best of all it’s gluten-free! Give it a go and I’m sure you’ll love it!
- ¼ cup honey
- ½ cup extra virgin olive oil
- 3 pears (cored and cut into 1 cm pieces)
- ½ cup buckwheat flour
- ½ cup polenta
- 2/3 cup almond meal
- 1 ½ tsp baking powder
- 3 eggs
- 1 tsp vanilla extract
- 1 lemon
- 1 pear (cut into 2 mm-thick slices)
- 1 tbsp crushed almonds
- Preheat oven to 180C and put baking paper in a 22 cm spring form pan.
- Heat 2 tbsp honey with 1 tbsp oil in a large frying pan over medium heat. Add pears and cook slowly for 10-12 minutes.
- Combine the dry ingredients (flour, polenta, almond meal and baking powder) in a bowl.
- Mix eggs, vanilla extract and honey with an electric beater for 5 minutes and finally add the oil and lemon rind.
- Fold and mix very well the flour mix, with the wet mix and finally the cooked pears.
- Pour into prepared pan and top with sliced pear and almonds.
- Bake, covered with foil, for 40-45 minutes or until a skewer comes out clean. Cool in pan for 10 minutes. Transfer to a wire rack to cool.