Butterless GF Pear Cake Recipe
Pears placed in 9″ pan with parchment paper underneath.
Yolks, flour, flaxseed and sugar mixed together.
Egg whites mixed in.
Batter tamped down.
BUTTERLESS GF PEAR CAKE RECIPE
5 cups pears, chopped
1 cup sugar, divided (1/2 and 1/2)
3 eggs, separated
3 T flaxseed (ground) + 6 T water
1 cup brown rice flour (for non-gluten free cake, sub in all-purpose flour)
1/2 T vanilla
Preheat oven to 350F. Whip egg yolks in a bowl with 1/2 c sugar until fluffy and light yellow. Add in ground flaxseed/water mixture and mix well. Stir in flour and vanilla until well-combined. Set aside. Whip egg whites in a separate bowl, gradually adding remaining 1/2 c sugar sugar until stiff peaks form. Fold whites into yolk/flour mixture making sure the batter on the bottom is also mixed in.
Place a sheet of parchment paper across the bottom of a 9″ springform pan. Butter the parchment bottom and the sides of the pan. Add the pears to the pan.
Pour batter overtop pears and tap pan a few times on a counter to allow batter to sink down between the pears. Bake 55 minutes or until toothpick inserted into the middle comes out clean. Cool for a few minutes and then flip pan upside down on to a plate. Remove sides and peel off bottom and flip back onto a serving plate.
*I dusted mine with powdered sugar and cinnamon.
*Adapted from this recipe