Sticky Pear & Maple Cake

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Sticky Pear & Maple Cake
 
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Recipe type: Gluten Free
Cuisine: American

Ingredients
  • 200g packet dried pears, chopped
  • ¼ cup currants
  • 1 teaspoon bicarbonate of soda
  • 80g butter, chopped
  • ½ cup brown sugar
  • ¼ cup maple syrup
  • 2 extra large eggs, beaten
  • 1⅓ cups gluten free self raising flour, sifted
  • ½ teaspoon ground ginger
  • ½ teaspoon mixed spice
  • Maple Cream:
  • ½ cup maple syrup
  • ½ cup cream
  • 20g butter

Instructions
  1. Preheat oven to 180C conventional/160C fan forced.
  2. Place pears, currants and 1 cup water in a small pan and simmer for 5 minutes.
  3. Add bicarbonate of soda, allow to fizz for a couple of minutes then stir in butter to melt.
  4. Add sugar, syrup and then eggs once mixture has cooled a little.
  5. Stir in flour and spices until smooth.
  6. Spoon into baking paper lined 20cm square cake pan.
  7. Bake for 25 minutes, or until cooked when tested with a skewer.
  8. Stand 5 minutes in pan then remove, slice and serve warm with maple cream.
  9. Maple cream:
  10. Melt butter in a small pan, slowly add cream, then maple syrup, stirring continuously for several minutes until mixture starts to thicken.
  11. Serve over cake.

 

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