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Response to Glassunion (Original post)

Mon Dec 8, 2014, 05:04 AM

21. Spiced Pear Butter and Hazelnut Praline Cake


This cake has become one of my favourite cakes of the season and is an absolute winner on my cake stall on a Sunday. Itís one of those all-rounder cakes which is good any time of the day; for breakfast, elevenses or a tea-time treat. Itís also elevated by the fact that it is gluten-free and dairy-free so it is perfectly amenable to the most common of food intolerances. I even had a lady come to my stall on Sunday who couldnít eat any fat and this one perfectly ticked the box for that dietary requirement too. And did I mention that itís deliciously moist, packed full of spicy fruity flavour and gilded with a crunchy golden praline too? Well it is.

Although my experiments with gluten-free flour and gluten substitutions are ongoing, I have found that my most successful gluten-free cakes are the one that are created without any thought at all in the direction of flour. I know of one cake company that specialises in Ďaccidently gluten-freeí cakes which I think is a lovely way of describing that their cakes were never intended to go anywhere near gluten in the first place. These cakes have an identity of their own, without feeling like inferior substitutes of the real thing.

The secret ingredient of this cake, well actually itís not so secret as Iíve put it right there in the title of the recipe, is a spiced pear butter. You may recall a couple of weeks ago I was waxing lyrical about the apple butter I used as the main ingredient of my Toffee Apple Cupcakes, well this pear butter is made in much the same way and is just as delicious. It feels almost criminal to take the pear butter and use is solely for this cake, despite how wonderful the cake is, but donít worry Iíve amped up the quantities of the butter in the recipe below so it should be enough to make two cakes, or you can use the rest to spread on a crumpet, dollop on your granola with a bit of yoghurt or even serve with your Sunday roasted pork joint. These are round and about the same uses I suggested for your apple butter, if the ideas were good the first time then I have no problem in recycling them.

The pear butter replaces the fat in the cake and is whizzed up with egg yolks and sugar to form the base of the batter. Ground hazelnuts, which I ground myself by whizzing up roasted and blanched hazelnuts in the food processor, are used to thicken the batter and give it body. Then finally, whisked and stiffened egg whites are folded in to aerate the batter and to ensure the height of the cake is kept during the bake.

Recipe here : http://cogofood.blogspot.com/2014/12/spiced-pear-butter-and-hazelnut-praline.html

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Arrow 28 replies Author Time Post
Glassunion Dec 2012 OP
cbayer Dec 2012 #1
Glassunion Dec 2012 #2
flying rabbit Dec 2012 #3
Callalily Dec 2012 #4
Lucinda Dec 2012 #5
Glassunion Dec 2012 #6
Glassunion Dec 2012 #10
Glassunion Dec 2012 #7
cbayer Dec 2012 #8
bif Dec 2012 #11
pinto Dec 2012 #13
yellerpup Dec 2012 #9
pinto Dec 2012 #12
pinto Dec 2012 #14
Glassunion Feb 2013 #15
bif Mar 2013 #16
Aerows Jun 2013 #17
bif Aug 2013 #18
rdharma Jan 2014 #19
arla17 Nov 2014 #20
LineNew Reply Spiced Pear Butter and Hazelnut Praline Cake
arla17 Dec 2014 #21
ArianaA Jul 2015 #22
zoneofmakin Oct 2015 #23
mysteryowl Aug 2018 #24
Fortinbras Armstrong Nov 2018 #25
yellowdogintexas Jul 2019 #26
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