Gluten- and lactose-free pear cake, a simple and indulgent dessert, perfect for everyday breakfast and snack. I know it’s almost spring and you might expect more recipes with strawberries or spring fruit, but I had some pears that cried out for mercy and nobody would have eaten them. Don’t ask me why I bought them. Probably that day at the supermarket, when I thought of putting 2 or 3 pears in the bag to buy them, I had a moment of madness. I guarantee, though, that if I hadn’t made this cake the pears would have ended up in the trash. Strictly gluten- and lactose-free, because Giorgia seems to have become slightly lactose intolerant. I therefore used kefir, but you can also substitute it with another plant-based drink of your choice. Soft, very easy and yummy, this pear cake will tempt everyone and it was devoured here in no time. And now, let’s go to the kitchen together, because the gluten- and lactose-free pear cake will be ready in a click!
If you’re interested in other lactose-free desserts, also read:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1 egg
- 2/3 cup sugar (erythritol)
- 1/3 cup kefir (about 3.2 fl oz)
- 1/2 cup fine cornmeal (fioretto corn flour) (about 2.8 oz)
- 1/3 cup potato starch (about 1.4 oz)
- 1/2 cup rice flour (about 2.5 oz)
- 2 tsp baking powder
- 1 packet of vanilla powder
- 3 1/3 tbsp vegetable oil (seed oil) (about 50 ml)
- 3 pears
- powdered sugar (as needed)
Tools
- Hand mixer
- Mixing bowl
- Cutting board
- Knife
- Springform pan springform 8 in
- Parchment paper
Steps
First, beat the egg with the sugar and the vanilla powder using an electric mixer. When the mixture becomes pale and frothy, add the oil in a thin stream while the mixer is running. Then incorporate the rice flour, potato starch and fine cornmeal, alternating them with the kefir. Continue to beat with the electric whisk until you obtain a smooth, lump-free batter.
Separately, clean the pears, peel them and cut them into thin slices. Add 2/3 of the slices into the batter and fold in gently with a spatula until incorporated. Pour the batter into a springform pan (8 in) lined with parchment paper. Arrange the remaining pear slices on the surface.
Bake in a preheated oven at 356°F (static) for 45 minutes. Obviously, baking times are approximate and depend on your oven. To check for doneness, use the toothpick test: inserted into the cake, it should come out dry. If not, continue baking as needed.
As soon as the cake is baked, remove it from the oven and allow it to cool. Dust with powdered sugar and serve in slices.
Storage and tips for the gluten- and lactose-free pear cake
The gluten- and lactose-free pear cake can be stored in a cool, dry place for 2 or 3 days, covered with a glass cake dome.
FAQ Questions and Answers for the gluten- and lactose-free pear cake
What can I substitute for the kefir?
As an alternative to kefir, you can use any lactose-free or plant-based drink you prefer.
