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Pear Dessert Cake

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This Pear Dessert Cake recipe is based on Jane’s Pear Dessert Cake recipe from The Failsafe Cookbook, with a few tweeks of my own.  It’s quick and easy to make and is great served with custard or ice cream.  A good one for cold winter nights.  The leftovers make a great morning or afternoon snack.

 

Pear Dessert Cake

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Pear Dessert Cake
Serves 8-10
Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Low Chemical / Failsafe
Meal type Dessert, Sweet Things
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Quick, easy low salicylate pear dessert cake.

Ingredients

  • 1 cup plain white flour
  • 1 cup plain wholemeal flour
  • 4 tablespoons buckwheat flour
  • 4 Large eggs
  • 1 cup syrup from tinned pears in syrup
  • 1 cup caster sugar
  • 8 tablespoons butter or Nuttelex
  • 2 pears or 4 pear halves in syrup (sliced into wedges)
  • 4 teaspoons baking powder

Directions

1. Preheat the oven to 180°C. Prepare a large tart pan or cake tin, e.g. 25cm diameter.
2. Sift all the dry ingredients together into a large bowl, adding the husks back in.
3. Add the eggs, syrup, sugar and butter and beat until well combined.
4.
Pour the mixture into the prepared tin.
Making Pear Dessert Cake
5.
Place the sliced pears on top of the mixture.
Making Pear Dessert Cake
6.
Bake in the oven for 1 hour. Cover the cake with aluminium foil if the top starts to get too dark.
Pear Dessert Cake
7. Allow to cool slightly in the pan then remove to a wire rack. Serve warm for dessert or cold as a snack.

Note

Low Chemical / Failsafe

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