Ingredients

The following ingredients have 8 Servings
  • 415 g (15oz can) of pears, drained and finely chopped (juice reserved for drizzle)
  • 180 g (2 cups) ground almonds
  • 150 g (⅔ cup) unsalted butter, softened (- use dairy free butter for a dairy free cake)
  • 125 g (⅔ cup) castor sugar
  • 3 eggs
  • 100 g (½ cup) polenta or fine cornmeal (not quick-cook polenta)
  • 3 pieces stem ginger in syrup ((finely chopped) or 1 tbsp ground ginger or 3 tbsp crystallized ginger)
  • 1½ teaspoons baking powder ((check that it’s gluten-free, if necessary))
  • 1 teaspoon almond extract
  • 6 tablespoons powdered icing sugar (confectioner's sugar)
  • 3-4 teaspoons pear juice

Instruction

  • Preheat oven to 180C/160Cfan/350F. Grease a 23cm/9inch loose-bottomed or springform cake pan and line the base with baking parchment.