Pear & Ginger Cake
Pear & Ginger Cake (adapted from some random cookbook I was looking in at my girlfriend's mum's house)
1 cup gluten-free self-raising flour
1/2 cup gluten-free plain flour
1 tbsp ground ginger
1/4 tsp bicarb
1/3 cup treacle
60g butter/butter substitute spread/dairy-free spread
2/3 cup brown sugar
1 egg, beaten
1/4 cup milk
825g can pear halves
1/4 cup apricot jam
1. Preheat oven to moderate (approx 180C)
2. Sift flours, ginger and bicard into a large bowl
3. Combine treacle, butter and sugar in saucepan; stir over heat, without boiling, until sugar dissolves. Cool 5 mins.
4. Pour treacle mix into flour mix, stir until combines. Stir in egg and milk.
5. Pour cake mix into pan, top with pear. Bake for 40 minutes. Stand in pan for 10 minutes. Turn out.
6. Warm jam in saucepan. Brush on warm cake.
7. EAT!
1 cup gluten-free self-raising flour
1/2 cup gluten-free plain flour
1 tbsp ground ginger
1/4 tsp bicarb
1/3 cup treacle
60g butter/butter substitute spread/dairy-free spread
2/3 cup brown sugar
1 egg, beaten
1/4 cup milk
825g can pear halves
1/4 cup apricot jam
1. Preheat oven to moderate (approx 180C)
2. Sift flours, ginger and bicard into a large bowl
3. Combine treacle, butter and sugar in saucepan; stir over heat, without boiling, until sugar dissolves. Cool 5 mins.
4. Pour treacle mix into flour mix, stir until combines. Stir in egg and milk.
5. Pour cake mix into pan, top with pear. Bake for 40 minutes. Stand in pan for 10 minutes. Turn out.
6. Warm jam in saucepan. Brush on warm cake.
7. EAT!