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.
FAT-FREE CHEF™ 