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5.0 from 54 votes

Ginger and Pear Polenta Cake (gluten-free) with Pear Drizzle

This one-bowl gluten-free ginger and pear polenta cake is really easy to make and bursting with flavour. The sweet chunks of pear balance nicely with the cornmeal crumb, crystallized ginger and pear drizzle.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 10
Calories: 346 kcal
Course: Dessert
Cuisine: American , International

Ingredients

For the Ginger and Pear Polenta Cake
  • 415 g (15oz can) of pears, drained and finely chopped (juice reserved for drizzle)
  • 180 g (2 cups) ground almonds
  • 150 g (⅔ cup) unsalted butter, softened - use dairy free butter for a dairy free cake
  • 125 g (⅔ cup) castor sugar
  • 3 eggs
  • 100 g (½ cup) polenta or fine cornmeal (not quick-cook polenta)
  • 3 pieces stem ginger in syrup (finely chopped) or 1 tablespoon ground ginger or 3 tablespoon crystallized ginger
  • 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 (confectioner's sugar)
  • 3-4 teaspoons pear juice

Instructions

    Cup of Yum
  1. 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:
  1. In a large bowl, or stand mixer, beat all cake ingredients until well combined.
  2. Pour the mixture into the prepared pan and spread out evenly.
  3. Cook for 35-45 minutes until the surface is browned and the cake pulls away slightly from the sides of the tin.
  4. Allow the cake to cool completely in the pan before carefully turning out.
For the pear drizzle:
  1. Stir the juice and powdered sugar together until smooth. Drizzle over the completely cooled cake and serve.

Notes

  •  
  • The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.
  • The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.
  • If you don't have polenta, you can use fine cornmeal instead.
  • You can use chopped fresh pears, or canned pears in juice.
  • The stem ginger in the recipe is the balls/chunks of peeled fresh ginger, candied in syrup. 
  • Substitute stem ginger for 3 tablespoon crystallised ginger (the hard dry pieces of ginger covered in hard sugar) or 1 tablespoon ground ginger.
  • If you use fresh pears, make sure they're ripe and peel them over a bowl to collect the juice for the drizzle.
  • If you like your cake spicy, use extra ginger.
  • Be sure to let the cake cool before adding the drizzle or else it will absorb into the warm cake.

Nutrition Information

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%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 346

% 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.