Tuesday, December 21, 2010

Ginger Pear Cake

Had some pears, some ginger, and came up with this treat that was a big hit with the family. I think it would be yummy with apples, peaches or plums too . . .

Ginger Pear Cake
This European style cake is spiced up with chunks of ginger and topped with pear slices. Serve with a dollop of freshly whipped cream (or dairy-free alternative below) if desired.

2 1/4 cups whole wheat pastry flour
1/2 teaspoon ground ginger
1/2 cup granulated sugar
1 egg
3/4 cup butter or non-hydrogenated margarine, melted
1/3 cup minced crystallized ginger
1 pear, cut into thin slices

Preheat oven to 350 degrees F. Lightly oil an 8-inch cake pan. Sift the flour and ground ginger together. Stir in the sugar and crystallized ginger. Add the beaten egg and melted butter. Stir just until combined. Press batter into the prepared cake pan. Arrange the pear slices in a spiral on the cake and press them gently into the batter. Bake about 40 minutes, or until golden brown around the edges and middle is set. Cool before serving.

Makes 8 servings

The following dairy-free whipped topping is from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love.

Whipped Cashew Cream
Makes 2 cups
Cashews are amazingly creamy and make a wonderful, thick topping similar to whipped cream.

1 1/2 cups raw cashews
1/2 cup rice milk
2 tablespoons maple syrup or agave syrup
2 teaspoons vanilla extract

Place the cashews in a blender and grind them into a powder. Add the rice milk, maple syrup, and vanilla extract and process until smooth. Chill in the refrigerator for 1 hour, or until cold and firm.

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