Pear Dessert Cake

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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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.
5.	Place the sliced pears on top of the mixture.
6.	Bake in the oven for 1 hour. Cover the cake with aluminium foil if the top starts to get too dark.
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