Gluten-free pear cake

Who says gluten-free recipes can't be tender and juicy? The pear cake you see before you is not only easy, tender and juicy, but also gluten-free . To make this wonder, you only need one "secret" ingredient: gluten-free polenta (yellow corn flour).

As you may know, polenta can be used to make a multitude of dishes, such as the typical Italian polenta "concia" which is made on a baking tray and then cut into portions; or the creamy version, which is the savoury version that I like the most, as it is like a kind of porridge or puree, perfect to accompany any meat or fish dish...

This sweet version is perfect for those with gluten intolerance or allergies, as it does not contain wheat flour, only "gluten-free" polenta. I stress that it is gluten-free polenta because although polenta is corn flour, not all brands are gluten-free. It is very important that the package shows the symbol or simply specifies "gluten-free" or "gluten free"; if you do not have any intolerance or allergy, you can buy any brand.

If you like extra moist and juicy cakes, you'll love this one. The pear makes the cake super moist as if it had some kind of syrup in it, and together with the polenta and almonds it has a spectacular texture. It's also so easy to make that you'll make it over and over again. This juicy interior contrasts with its crunchy exterior. In addition, cooking it in a ceramic mould like Emile Henry's makes its cooking more spectacular, as its exterior texture is even crispier.

Emile Henry ceramic mold , Pallarès knives and T&G wooden shovel

Ingredients

• 200 g butter at room temperature
• 200 g brown sugar
• Juice and zest of 1 orange
• 3 large eggs
• 200 g of ground almonds
• 200 g gluten-free instant polenta
• 1 teaspoon baking powder
• 3 ripe but still firm pears

KitchenAid food processor , Emile Henry ceramic mould , Pallarès knives and T&G wooden paddle

Preparation

1. Preheat the oven to 180ºC with top and bottom heat and the rack in the middle. Grease a mould and place baking paper (optional) on the base of the mould.
2. Using the KitchenAid mixer , beat the butter and sugar until you get a soft, fluffy mixture. Add the juice, zest, beaten eggs and almonds. Beat until incorporated.
3. We add the polenta together with the yeast and beat everything until obtaining a smooth and uniform mixture.
4. Pour the mixture into the mould, smooth the surface and place the pears in the following manner: cut the pears in half from the stem; remove the seeds with a Parisienne spoon; cut the pears very thinly vertically from the stem without going all the way to the end so that the pear remains attached at the end. To finish, place the pears in the mould, opening them slightly as if they were a fan.
5. Bake in the middle of the oven for 40 minutes or until cooked and a toothpick inserted into the center comes out clean. Finally, leave to cool on a rack.

Suggestion: Sprinkle with icing sugar and serve warm with a scoop of vanilla ice cream.

KitchenAid food processor , Emile Henry ceramic mould and T&G wooden paddle