This is it, the fail - proof, super easy gluten-free cake recipe to try this weekend. We stumbled across this recipe while we were scouting for photography ideas for our Australian inspired tableware shoot. We wanted a signature Australian cafe dish to make our handmade ceramic plates and bowels stand out. We’re all about beautifully designed stoneware for everyday use and we wanted that to be the theme of the set. This gluten-free cake recipe did the trick, it's as easy as the humble Banana Bread recipe... But way better.
We’re all about beautifully designed stoneware for everyday use
This is what you will need to pull together:
- 3 pears (we picked the brown Beurré Bosc type pictured in the photo)
- 150g soft butter (give or take)
- 160g sugar (you can mix coconut sugar with white sugar, we used brown sugar)
- 125g ground walnuts
- 120g rice flour
- 1.5 tsp baking powder
- 3 eggs
- 1-2 tsp ground cardamom
- 1/2 tsp ground vanilla (or 1 vanilla bean)
- 1 pinch of salt
- 1 tbsp powdered sugar to serve
- Ricotta and honey for serving (optional)
Preheat the oven to 180°C/360°F fan forced or fan assisted. Grease and flour a loaf pan (the best is to use a loaf pan, which you can open; otherwise line the buttered tray with baking paper).
Beat the softened butter together with the sugar, salt and vanilla for 4-5 minutes with your hand mixer or kitchen-aid type of mixer. Then beat in one egg after the other. Blend the rice flour, baking powder and cardamom in a separate bowl and mix into the butter-egg-mix. Combine the mixture with the ground walnuts and fill the gluten-free walnut-batter evenly into the loaf pan. Rinse the pears, pat dry with a paper towels and arrange them on the gluten-free walnut batter, making sure to press them down into the batter.
Throw the whole thing in the middle tray of the oven for 55 minutes – if the top starts to colour after 45 minutes then place a piece of tinfoil on top for the remaining baking time. Make sure to leave the cake to cool for 30 minutes after you pull it out from the oven.
Pro-tip: serve the cake with ricotta and a drizzle of honey, delicious..
Before serving, dust the gluten-free pear-walnut-cake with icing sugar. Pro-tip: serve the cake with ricotta and a drizzle of honey, delicious..
There you have it, easy.
Timeout with friends and family is everything; set your table for everyday living. Our modern tableware pictured is the Sabe Dinner plate $39 and Mushroom Cereal Bowl $34 are available online and in-store.
Original recipe is by Our Food Stories check out their cooking blog for more inspiration, very talented and inspirational duo to follow.