Gluten free cake with pears and cocoa
- DIFFICULTY: Easy
- PREPARATION TIME: 10 min
- COOKING TIME: 40 min
- PORTIONS: 6-8 Porzions
Introduction:
The gluten free soft pear and cocoa cake is an easy to prepare, very good dessert that does not crumble. Light and tasty, prepared without butter and without dairy products.
A cake with a surprising consistency; moist, tender, compact that leaves an extraordinary flavor in the mouth.
Pears and cocoa is a perfect combination, if you then add a little vanilla and a few drops of amaretto liqueur, glaze with dark chocolate and cover with chopped hazelnuts, it will be difficult not to love it at the first bite!
The cake with pears and cocoa is perfect not only for celiacs, for lactose intolerant but also for those on a diet and who do not want to give up eating well but with taste!
350 g of Rice Flour
220 ml of Egg white
20 g of unsweetened Cocoa
60 g of Coconut Sugar
Q.b Vanilla flavor
Q.b Amaretto liqueur
1 large Pear
150 ml of Almond Milk s.f.
6 g of Baking powder
60 ml of Extra Virgin olive oil
Bowl
Whip
22 cm hinge Mold / Silicone mold
Baking paper
Chopping board
Knife
Weight scale
- The soft cake with pears and cocoa can be kept at room temperature for 3-4 days.
- You can cut it into slices and freeze it, just leave it out of the freezer the night before.
- It can be eaten both hot and cold.
- You can replace the pears with any fruit you like.
- Coconut sugar is replaced with any other sweetener of your choice such as cane sugar, date sugar, (the same amount 60 g) honey, agave syrup, rice syrup (about 80 g).
Method:
Preheat the oven to 180 degrees.
In a bowl, add all the dry ingredients, except the yeast, mix with a fork and then pour the liquid ingredients. Mix quickly with a whisk until the dough is smooth and homogeneous. Wash and cut the pear into cubes, put it in the dough, continue to mix and finally add the yeast.
Line a 22 cm springform pan with baking paper or use a 22 cm silicone mold of your choice, pour the dough inside, level the surface with a spatula and bake. Cook at 180 degrees for 35 minutes.
After the time has elapsed, do the toothpick test before taking it out of the oven, if it is cooked, leave it in the oven for a few more minutes and then take it out of the oven.
Let it cool completely. When it’s ready, prepare the glaze. Melt the chocolate in a bain-marie, pour it over the cake, cover the surface with the grains and leave at room temperature for about an hour. When the icing is crunchy, your gluten free pear and cocoa cake will be ready to be served!
