Ginger and Pear Polenta Cake (gluten-free)
"This one bowl gluten-free ginger and pear polenta cake is easy to make and bursting with flavour. The sweet pear balances nicely with the cornmeal crumb...."
INGREDIENTS
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415 g (15oz can) of pears, drained and finely chopped (juice reserved for drizzle)
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180 g (2 cups) ground almonds
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150 g (⅔ cup) unsalted butter, softened (- use dairy free butter for a dairy free cake)
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125 g (⅔ cup) castor sugar
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3 eggs
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100 g (½ cup) polenta or fine cornmeal (not quick-cook polenta)
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3 pieces stem ginger in syrup ((finely chopped) or 1 tbsp ground ginger or 3 tbsp crystallized ginger)
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1½ teaspoons baking powder ((check that it’s gluten-free, if necessary))
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1 teaspoon almond extract
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6 tablespoons powdered icing sugar (confectioner's sugar)
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3-4 teaspoons pear juice
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