This is a favourite recipe that was often made at home, when we were kids. Modified to suit our gluten free diet.
Basic ingredients with the taste of cardamom, cinnamon and the chunks of pears, mixed with a heavy ginger hit. Yum!!
To make this vegan. Replace the egg with another tablespoon of chia seeds and use coconut milk.
5 medium size pears
1 1/4 cup gluten-free flour
1/2 cup sorghum flour
1/4 cup oat flour
1 Tbsp coconut flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ginger
1/3 cup butter or olive oil
1/2 cup golden syrup
1 Tbsp fancy molasses
1 cinnamon stick
5 cardamom pods
1 Tbsp fresh grated ginger
1 tsp psyllium
1 Tbsp chia seed
1/2 cup milk
Grease an 28 x 20 cm dish.
Peel, core and slice pears.
Combine golden syrup, molasses, butter, brown sugar, sliced pears, cardamom, fresh ginger and cinnamon stick in a saucepan.
Cook over low heat for about 5 mins, until the sugar is dissolved and the pears are soft. Leave to cool for 20 minutes. There will be a lot of liquid.
Scoop out the cardamom pods and cinnamon stick. Add psyllium and chia seeds to gel in the warm liquid and sit for another few minutes.
Beat the egg and milk together.
Sift flours, powdered ginger and baking powder.
Add the 1/2 tsp baking soda to the warm pear mixture and mix. Pour into a large bowl with the flour, beaten egg and milk.
Mix well and pour the cake batter into the pan. Arrange thinly sliced pears on top of the batter for decoration.
Bake at 350°C for 55 to 60 minutes until a toothpick comes out clean and the top is set.