Red pear & polenta cake

I’m FAN of the cakes with polenta, well, I’m a fan of the polenta in any way, but in a cake is really great, it gives a texture and a corn flavor that no other ingredient gives! I haven’t used it for baking for a long time, and when I made this cake, I remembered everything that I loved cooking with polenta.

This cake is gluten-free, very fluffy and moist thanks to the pears, which are my favorite fruits. And as soon as I saw these red pears in the market I thought “I have to make a cake with these beauties”. So here is one of the richest, healthiest and most beautiful cakes I made.

Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!

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Red pear & polenta cake

Fluffy gluten-free cake, moist thanks to the pears, and super tasty.

Course Breakfast, Dessert

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 serves

Author Gaspar Carreira

Ingredients

• 1 cup buckwheat fluor 120g
• 1/2 cup instant polenta 100g
• 1/2 cup coconut flour 100g
• 2/3 cup muscovado or coconut sugar 140g
• 1 tsp baking powder
• 1 tsp ground cinnamon
• compote of 3 red pears
• 1 egg or 2 egg replacements*
• 1/4 cup almond milk or milk of your choice 60ml
• 1/4 cup liquid oil 22ml
• 1 sliced pear to decorate

Instructions

1. Preheat the oven to 190°C

2. In a large bowl mix all dry ingredients including sugar. Add the egg and the compote, mix well.

3. Add the rest of the ingredients except the pear that is to decorate and go mixing until it is all integrated. Put the mixture in a mold of 18cm in diameter, decorate with slices of pear and bake for 18-20 minutes or until it is golden brown on top and cooked but still wet inside. When inserting a stick it should come out just wet

4. Let cool and enjoy with a little cream and syrup of your liking!

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.