Gluten-free sticky pear, date & ginger cake

Step by Step

Step 1

Preheat the oven to 170 ̊C, gas mark 3. Lightly grease a 20cm round loose-bottomed cake tin and line the base and sides with baking parchment. Put the butter, dates, stem ginger and maple syrup in a food processor and whizz until smooth. Whizz in the eggs, one at a time.

Step 2

Add the almonds, rice flour, baking powder, ground ginger and salt to the food processor and whizz until just combined. Stir through all but a handful of the chopped pears, then tip into the cake tin. Scatter with the remaining pears and bake for 1 hour-1 hour 15 minutes until golden, risen and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.

Step 3

Remove the cake from the tin. Mix the icing sugar, stem ginger syrup and enough water (roughly 1⁄4 tsp) to create a smooth, glossy icing. Drizzle over the top of the cake, allow to set for 5 minutes, then slice to serve.