This gluten-free ginger and pear polenta cake is really easy to make and bursting with flavour. The sweet chunks of pear balance nicely with the cornmeal crumb, crystalised ginger and pear drizzle.
Call me lazy, but I love recipes that are easy. This gluten-free ginger and pear polenta cake takes no time at all to whip up – you simply mix all the ingredients together in a bowl, pour it into the pan and bake!
Minimal washing up afterwards is always a winner to me. I spent most of the summer in the kitchen writing my upcoming Veggie Desserts cookbook and the dishes seemed endless. I had a great time, but seriously…. dishes!
Gluten-free Ginger and Pear Polenta Cake
This cake is fluffy and crumbly, with big chunks of pears throughout. There is a little ginger for a hit of spicy flavour and I’ve topped it with a pear drizzle. It’s a perfect cake with a cup of tea on a lazy afternoon.
If you don’t have polenta, you can use fine cornmeal instead. I love how tinned pears mean you can have fresh, fruity homemade cake all year round. Pears bring such lovely moisture and their delicate perfume to a cake, plus, they’re good for you!
- 415g (15oz) can of pears, drained and finely chopped (juice reserved for drizzle)
- 180g (2 cups) ground almonds
- 150g (⅔ cup) unsalted butter, softened
- 125g (⅔ cup) caster sugar
- 3 eggs
- 100g (½ cup) polenta or fine cornmeal (not quick-cook polenta)
- 3 pieces of stem ginger in syrup, finely chopped
- 1½ teaspoons baking powder (check that it’s gluten-free, if necessary)
- 1 teaspoon almond extract
- 6 tablespoons powdered icing sugar
- 3-4 teaspoons pear juice
- Preheat oven to 180C/160Cfan/350F. Grease a 23cm/9inch loose-bottomed or springform cake pan and line the base with baking parchment.
- In a large bowl, or stand mixer, beat all cake ingredients until well combined.
- Pour the mixture into the prepared pan and spread out evenly.
- Cook for 35-45 minutes until the surface is browned and the cake pulls away slightly from the sides of the tin.
- Allow the cake to cool completely in the pan before carefully turning out.
- Stir the juice and powdered sugar together until smooth. Drizzle over the completely cooled cake and serve.
I have a pear tree in my garden. It’s laden with fruit in late summer, but, sadly, we don’t get to eat any of those beautiful pears. We moved in over a year ago, but the tree hasn’t been pruned in decades. It’s so incredibly tall that the fruit smashes to smithereens by the time it lands on the ground. Yup, basically a bird buffet. It’s such a shame and we really need to get someone out to prune our 20ft pear tree this year. *adds to to-do list*
In the meantime, I love the convenience and flavour of tinned pears in juice. They’re a great year-round treat. I grew up on them on ice cream, with custard, and in my mum’s famous pear and ricotta cake. I’ve used Del Monte tinned pears in this ginger and pear polenta cake as they’re soft, easy and full of lovely juice for the pear drizzle. My sisters and I used to always argue over who got to drink the juice from the can.
Tinned fruit is so versatile. Find out more at Del Monte. And be sure to check out the hashtag #yestothebest to see what other bloggers have come up with using tinned fruit.
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Disclosure: This recipe for Gluten-free Ginger and Pear Polenta Cake with Pear Drizzle was commissioned by Del Monte. All opinions are my own. Thanks for supporting the brands that make it possible for me to mess up my kitchen and write Veggie Desserts.