|
|
Pear Breakfast Cake
|
Directions:
Preheat oven to 350-degrees. Grease a 10 x 8 x 2 inch ceramic baking dish with butter.
Peel, core and dice the pear. Spread in baking dish and top with a light grinding of black pepper, if desired.
Beat eggs and sugar until pale in color and very thick. Add vanilla.
Combine rice flour, cornstarch and baking powder. Sift over egg mixture and fold in. Drizzle oil around edge of bowl and fold in. Spread batter over diced pear.
Bake for 35 minutes. A pale gold, crackly "sugar bloom"- like a very thin layer of pastry- will form on top of the cake. Dust with powdered sugar before serving from the dish, warm or cold.
Recipe makes eight servings.
See also:
Wheat Free Basic Chocolate Cake
Wheat Free Italian Cream Cake
Wheat Free Orange Pineapple Cake
Gluten-Free Coffee Cake
Gluten Free Apple Cake
Gluten Free Lemon Blueberry Coffee Cake
