Ginger and Pear Polenta Cake (gluten-free) with Pear Drizzle
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
10
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Calories
346 kcal
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Course
Dessert
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Cuisine
American, International
Ginger and Pear Polenta Cake (gluten-free) with Pear Drizzle
Description
The Ginger and Pear Polenta Cake uses canned pears finely chopped and drained, with the juice reserved for a glaze. Ground almonds and softened butter form part of the batter, combined with caster sugar, eggs, polenta (or fine cornmeal), ginger (stem, ground, or crystallized), baking powder, and almond extract. The mixture is beaten until smooth and baked in a lined loose-bottom cake pan.
Baking at moderate heat for about 35 to 45 minutes produces a firm yet moist crumb with a slightly browned crust. The polenta adds a delicate grainy texture contrasting with the smooth almond base and tender pear pieces dispersed throughout. The warm spice from the ginger melds with the sweetness of pears.
After cooling completely, the cake is finished with a drizzle of icing sugar mixed with the reserved pear juice. This subtle glacé provides moisture and a fresh pear flavor on the surface, complementing the dense cake body. It can be served on its own or with accompaniments like cream or custard.
Substitutions can be made for the polenta with fine cornmeal and fresh ripe pears replace canned ones if preferred. Allowing the cake to cool fully before glazing prevents absorption and keeps the drizzle distinct.
Ingredients
For the Ginger and Pear Polenta Cake
- 415 g pear 15oz can, drained and finely chopped, juice reserved for drizzle
- 180 g almond ground, 2 cups
- 150 g butter use dairy free butter for a dairy free cake, unsalted, softened, 2/3 cup
- 125 g caster sugar 2/3 cup
- 3 egg
- 100 g polenta or fine cornmeal, 1/2 cup, not quick-cook polenta
- 3 pieces stem ginger finely chopped) or 1 tablespoon ground ginger or 3 tablespoon crystallized ginger, in syrup
- 1½ teaspoons baking powder (check that it’s gluten-free, if necessary)
- 1 teaspoon almond extract
For the Pear Drizzle
- 6 tablespoons powdered icing sugar aka confectioner's sugar
- 3-4 teaspoons pear juice
Instructions
- Preheat oven to 180C/160Cfan/350F. Grease a 23cm/9inch loose-bottomed or springform cake pan and line the base with baking parchment.
For the ginger and pear polenta cake:
- In a large bowl, or stand mixer, beat all cake ingredients until well combined.
- Pour the mixture into the prepared pan and spread out evenly.
- Cook for 35-45 minutes until the surface is browned and the cake pulls away slightly from the sides of the tin.
- Allow the cake to cool completely in the pan before carefully turning out.
For the pear drizzle:
- Stir the juice and powdered sugar together until smooth. Drizzle over the completely cooled cake and serve.
Notes
- Ground almonds and polenta give this cake a moist texture with a gentle graininess.
- Use canned pears to simplify preparation or fresh ripe pears peeled and chopped; reserve juice for drizzle.
- The ginger can be stem ginger, crystallized ginger, or ground ginger; adjust quantity for preferred spiciness.
- Ensure the cake is fully cooled before adding the pear drizzle to avoid it soaking in.
- Fine cornmeal is a suitable substitute if polenta is unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 81mg | 27% |
| Sodium | 127mg | 5% |
| Potassium | 119mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 77mg | 8% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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