Gluten-free choco­late and pear cake

This is a won­der­fully rich cake. If you’re gluten in­tol­er­ant, al­ways use gluten-free bak­ing and cook­ing in­gre­di­ents. If un­sure, check with a med­i­cal pro­fes­sional.

YOU Something Sweet - - CONTENTS -

1 ring cake Prepa­ra­tion time: 20 min­utes Bak­ing time: 45-50 min­utes

CAKE

60 ml (¼ c) co­coa pow­der and ex­tra for dust­ing (gluten-free brand)

230 g gluten-free flour

5 ml (1 t) bak­ing pow­der

(gluten-free brand) pinch of salt

3 eggs

250 ml (1 c) su­gar

125 ml (½ c) chopped dark

choco­late

20 ml (4 t) chopped rose­mary

leaves

3 pears, grated

250 ml (1 c) chopped

ma­cadamia or pecan nuts 5 ml (1 t) vanilla essence

GANACHE

100 g dark choco­late

160 ml (²⁄₃ c) co­conut milk

GAR­NISH

rose­mary leaves

Pre­heat the oven to 180 °C. Grease a

20 cm bundt tin with non­stick spray and dust with co­coa pow­der.

1 Cake Sift to­gether the co­coa pow­der, flour, bak­ing pow­der and salt.

2 Whisk to­gether the eggs and su­gar un­til thick and pale.

3 Gently fold the dry in­gre­di­ents into the egg mix­ture.

4 Fold in the choco­late, rose­mary, pears, nuts and vanilla essence.

5 Spoon the batter into the pre­pared tin and bake for 45-50 min­utes. Turn out on a wire rack.

6 Ganache Melt the choco­late in the mi­crowave oven or over boil­ing wa­ter and slowly stir in the co­conut milk. Cool slightly and pour over the cake.

7 Gar­nish Scat­ter the rose­mary on top.

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