Cornmeal Pear Cake

(Prep and baking time – 50 minutes; Serve – 8)

1 15 ounce can of pears – drain and reserve the juice

2 cups ground almonds

2/3 cup butter

2/3 cup of fine sugar (I used 1/3 cup of brown sugar)

3 eggs

½ cup of yellow cornmeal or polenta (I don’t think there is much difference)

1 teaspoon of ginger powder

1 ½ teaspoons baking powder

1 teaspoon almond extract.

For the glaze:

6 tablespoons of powdered sugar (xylitol can be used too – start with 3 tablespoons and increase until desired sweetness. However, I used brown sugar)

2 tablespoons pear juice

Directions:

Dice the pears. In a large bowl mix all the ingredients together until well combined. Pour into a well-greased pan. Bake for about 40 minutes, check to see if browned, or in need of another 5 – 10 minutes. When the cake is cooled invert on a plate and drizzle with glaze.

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Cornmeal, almonds and pears seem like unlikely partners to a delicious cake – they are not. I have made this cake in different ways. Try slicing the pears and arranging them in a decorative way (circular) in the greased pan. Mix the ingredients for the glaze and drizzle over the pears in the pan. Then, pour the cornmeal batter over the pears. Bake as normal. When inverting on a plate the pears will be golden and it looks pretty. It is yummy enough to serve warm with cream or ice-cream for a dessert. Yet, I prefer it with reduced sugar as a grab and go breakfast food.

What will your preference be?

#cornmeal #pear #cake