Spongy Pear Cake With Pear Whip


Spongy Pear Cake With Pear Whip

A nine inch single layer SPONGY PEAR CAKE. Cut into thin wedges and served with PEAR CREAM WHIP. Made from a base of canned pears with yeast and baking soda for a different but enjoyable chew. Flour, sugar, thickeners, ginger, turmeric, coriander. Chia seeds and pecan meal. Maple/vanilla flavor.

We got you covered!

NOW DO THE SPONGY CAKE!!

Makes 12-16 slices


Make Pear Cream Whip:

Makes 3-1/4 cups

2, 15 oz. cans sliced pears in extra light syrup – I used  MISSION PRIDE brand  – including liquid from cans

1/2 t. salt

1 T. granulated sugar

2 t. guar gum powder

1/2 t. xanthan gum powder


1-  Place pears plus liquid from cans in blender container. Blend till smooth.

2-  Add salt. Blend till dispersed.

3-  Add guar gum powder, blend till incorporated and thickened. 

4-  Let set 15 minutes.

5-  Re-blend, then add xanthan gum and blend again till very thick.

6-  Transfer to covered container and refrigerate till ready to use.

Notes: Overnight refrigeration produces a thick cream.

Pears don’t have much flavor. The addition of sugar to this WHIP mutes the pear flavor a bit. So if you can do with less sweet, you’ll experience more pear flavor in the topping. 



MAKE CAKE:

Preheat oven to 375 degrees

15 oz. can sliced Bartlett Pears including liquid from can – place in bowl and cut into equally small pieces with pastry cutter – I used MISSION PRIDE brand

1/4 oz. packet ACTIVE DRY YEAST

1/2 c. granulated sugar

1/2 c. light brown sugar

2 t. powdered ginger

1 t. turmeric

2 t. ground coriander

sev. twists fresh grind black pepper

1 T. imitation vanilla

1 T. imitation maple flavor

1 T. liquid smoke


1 t. salt

1 t. malic acid

1 T. vegan yeast aka nutritional

2 T. pecan meal

1 T. chia seeds

1 T. ENER-G-EGG REPLACER powder


1 T. vegetable oil 

2 c. unbleached flour

1 T. baking soda


1-  Microwave minced pears in the syrup till hot for 30 seconds. Finger test. When not too hot add yeast without stirring. Let set about 5-15 minutes so you can prove that the yeast is working – you’ll see it. 

2-  Add both sugars, then stir with added yeast into pears.

3-  Add ginger, turmeric, coriander, black pepper, vanilla and maple flavors plus liquid smoke. Stir well.

4-  Add salt, malic acid, vegan yeast, pecan meal, chia seeds and egg replacer. Stir well to incorporate after each addition.

5-  Let set about 20 minutes while you do something else.

6-  Now add vegetable oil, stir.

7-  Add flour and baking soda at once and stir till thoroughly incorporated and batter evenly puffs when stirred.

8-  Oil a 9×9 inch round cake pan from bottom to rim.

9-  Transfer batter to pan by pouring it into center. Let it settle, then shake pan to even it out. 

10- Preheat oven to 375 degrees.

11- Keep batter in cake pan at room temperature for about 15 minutes.

12- Place on middle rack of preheated oven and bake 30-40 minutes or till toothpick inserted in center comes out clean and cake begins to pull away from edge.

13-  Remove from oven and place on board till warm enough to invert cake onto a plate.

14- Serve in wedges. Top with PEAR CREAM WHIP. Dust with unsweetened cocoa powder if you like.

Notes: Serve PEAR CREAM WHIP plain to keep it light or flavored with maple and/or vanilla flavor as desired, which will color it brown. Both great.









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Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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