Thursday, 19 March 2015

The Cake That Caused Problems... Recipe.

For those who don't usually read our blog, I'm referring to a gluten free cake which was tested for explosives at the airport the other day (see here).

It occurred to  me that someone, somewhere may like to have the recipe, not for it's (non-existent) explosive content but for the fact that it's a really moist, tasty, gluten free sponge.

Here is what you need:

125g Butter - softened
125g Sugar
125g SR Flour
3 eggs - beaten
75g Ground Almonds
half tsp baking powder
1 tsp almond extract
2 small pears
Lemon juice
About 5 tbs Milk

Here's what to do:

Heat the oven to 180C
Grease and line a 20cm round tin.

Peel the pears, cutting one into small cubes and thinly slicing the other. Sprinkle these with lemon juice to prevent them discolouring. Set aside.

Cream together the butter and sugar until light and fluffy.
Mix together the flour, ground almonds and baking powder
Add the eggs and almond extract, alternately with the dry ingredients, to the butter and sugar mixture.
Mix well, adding enough milk to make a soft dropping consistency.
Then fold in the cubed pear.

Put this into the prepared tin and smooth the surface with the back of a spoon.
Arrange the pear slices on the top and sprinkle them with a little sugar.

Place in the oven for 30-40 minutes until a skewer comes out clean.

Et Voila!

Hope you enjoy it! I did!!


Jean said...

It looks delicious and sounds delicious.
Mind you, I'm not sure about baking it in a gas can't be too careful!

Craig said...

That looks delicious. I might just give it a try soon!

Tim said...

I wonder if a gas sniffing device in the scanner picked up traces of all that almond essence....
and thought it was plastic explosive!??