At the moment I’m awake early in the morning because I’m currently taking part in an online meditation offer, which offers a joint meditation every morning at 6. As a result, I now often have much more power in the morning and also more peace and time to get into the day. So today I directly baked a quick pear cake. Gluten-free and vegan. The weather should be good and I’ve kept an afternoon slot free to have a coffee break under the blue sky (in Hamburg very rare).
The recipe, as I said, is quite simple. Of course, you need again a few special ingredients, but you certainly have anyway at home if you often bake gluten-free. It works like a muffin recipe: first mix the dry ingredients and the liquid ingredients together, then mix the two mixtures together briefly. Do not stir unnecessarily much otherwise the cake will be tough.
quick pear cake with blueberries
Equipment
- springform pan 28 cm
Ingredients
dry ingredients
- 1/2 Tl baking Soda
- 2 tsp tatar — baking powder
- 1 tbsp ground psyllium husk
- 1/4 tsp salt
- 100 g almonds ground
- 90 g sugar
- 10 g vanill sugar
- 160 g rice flour
liquid ingredients
- 100 g apple pulp without extra sugar
- 250 g glutenfree yogurt vegan
- 3 tbsp olive oil native
- 1 tbsp apple cider
- 5 tbsp glutenfree milk vegan
fruits
- 3 small pears
- 1 handful wild blueberries
- 2 tbsp quince jelly or whats
Instructions
- The cake is stirred together quite quickly. The best way to start is to preheat the oven to 180 degrees because it goes so quickly. Then mix the dry ingredients together. Add the liquid ingredients and mix everything briefly but evenly. Fill the dough into a springform pan (Ø 28 cm) and smooth it down. Halve and core the pears. Cut into slices lengthwise. Spread on the dough and press down lightly. Spread berries on top. Bake on the 2nd rack from the bottom for 25–30 minutes. If the surface does not brown nicely, switch to convection oven for the last 10 minutes. Brush with jelly while still hot. Let cool on a cake rack.