Ginger and Pear Polenta Cake (gluten-free with Pear Drizzle

• Vegetarian
• Gluten free

• Produce

  • 3 tsp Pear, juice
  • 1 415g (15oz can Pears

• Refrigerated

  • 3 Eggs

• Condiments

  • 3 pieces Ginger in syrup, stem

• Baking & Spices

  • 1 tsp Almond extract
  • 1 1/2 tsp Baking powder
  • 125 g Caster sugar
  • 6 tbsp (icing sugar, powdered
  • 100 g Polenta or fine cornmeal

• Nuts & Seeds

  • 180 g Almonds, ground

• Dairy

  • 150 g Butter, unsalted

Found on veggiedesserts.co.uk

Description

Ingredients

• 415g (15oz) can of pears, drained and finely chopped (juice reserved for drizzle)
• 180g (2 cups) ground almonds
• 150g (⅔ cup) unsalted butter, softened
• 125g (⅔ cup) caster sugar
• 3 eggs
• 100g (½ cup) polenta or fine cornmeal (not quick-cook polenta)
• 3 pieces of stem ginger in syrup, finely chopped
• 1½ teaspoons baking powder (check that it’s gluten-free, if necessary)
• 1 teaspoon almond extract
• 6 tablespoons powdered icing sugar
• 3-4 teaspoons pear juice

Directions

• In a large bowl, or stand mixer, beat all cake ingredients until well combined.
• Pour the mixture into the prepared pan and spread out evenly.
• Cook for 35-45 minutes until the surface is browned and the cake pulls away slightly from the sides of the tin.
• Allow the cake to cool completely in the pan before carefully turning out.
• Stir the juice and powdered sugar together until smooth. Drizzle over the completely cooled cake and serve.