One of my favorite cakes, is a Pear Cake. This fruit tastes amazing once it is baked.
Back to my new cook book “Gluten-Free Baking”, by Phil Vickery. This time I have used fine cornmeal, it makes an interesting texture.
Pear and Blueberry Polenta Cake
finely grated zest of 1 lemon, plus 1 tbsp. lemon juice
3/4 cup grass-fed unsalted butter
1 cup coconut sugar
3 large free-range organic eggs (at room temp.)
1 tspn. vanilla extract
1 tbspn. baking powder
2 cups fine cornmeal, non GMO
1 cup wild blueberries
Preheat the oven to 350F.
Start by pare and slice the pair, cut into chunks, and coat with lemon juice to prevent from browning.
Mix together sugar and the butter. Add the eggs, half the lemon zest, the vanilla extract, baking powder, and cornmeal. Mix well.. Fold in the pears. Spoon the mixture into the pan, and press in the blueberries on top.
Bake for 30 min. Let it cool down.
2 tbsp grass-fed butter, softened
1 1/4 cups organic cream cheese
1/2 cup organic confectioners’ sugar
1/2 cup of organic raspberries
Put the butter and the cream cheese into the bowl and mix until smooth, then beat in the confections’ sugar and the raspberries.
Spread on top of the cooled cake.