Sticky Pear & Maple Cake

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A decadent and gluten free dessert treat for allergy sufferers with a sweet tooth.

All you have to do is throw all your ingredients of Sticky Pear & Maple Cake

  1. 200g packet dried pears, chopped
  2. 1/4 cup currants
  3. 1 teaspoon bicarbonate of soda
  4. 80g butter, chopped
  5. 1/2 cup brown sugar
  6. 1/4 cup maple syrup
  7. 1 1/3 cups gluten-free self-raising flour, sifted
  8. 1/2 teaspoon ground ginger
  9. 1/2 teaspoon mixed spice
  10. 1/2 cup maple syrup
  11. 1/2 cup cream
  12. 20g butter
  13. 2 extra large eggs, beaten

The instruction how to make Sticky Pear & Maple Cake

  1. Pre heat oven to 180C /160C fan-forced. Place pears, currants and 1 cup water in a small pan and simmer for 5 minutes. Add bicarbonate of soda, allow to fizz for a couple of minutes then stir in butter to melt. Add sugar, syrup and then eggs once mixture has cooled a little. Stir in flour and spices until smooth.
  2. Spoon into baking paper lined 20cm square cake pan. Bake for 25 minutes, or until cooked when tested with a skewer. Stand 5 minutes in pan then remove, slice and serve warm with maple cream.
  3. Maple cream: Melt butter in a small pan, slowly add cream, then maple syrup, stirring continuously for several minutes until mixture starts to thicken. Serve over cake.

Nutritions of Sticky Pear & Maple Cake


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