The inspiration for this recipe came from a bowl of beautiful pears that were winking at me from the end of my kitchen counter top. As always, I googled for ideas and came across this delicious recipe by Justine Schofield from Everyday Gourmet. Her recipe was not gluten free so I just tweaked it (only having to substitute the flour and baking powder for the gluten free variety and using pure vanilla extract as I didn't have a VANILLA POD at my disposal today) the rest was as easy as A-B-C
200g caster sugar
2 eggs
zest from 1/2 lemon
1 tsp pure vanilla extract
150ml milk
110g butter
150g almond meal
5 Tbs gluten free plain flour
1 1/2 tsp gluten free baking powder
2 pears roughly chopped (I used 3 as mine were small to medium in size)
100g blueberries (I used frozen and they were fine)
Pre-heat oven to 180°C
Grease and line a rectangular slice tin.
In a large bowl, whisk the eggs, caster sugar, lemon zest and vanilla together until the sugar has dissolved.
Melt butter and add to milk. Mix into the egg mixture until well combined.
Add the dry ingredients into the wet ingredients and fold together with a wooden spoon until an even batter has formed.
Add the blueberries and pears and combine.
Cook for 40-45 minutes or until a skewer inserted comes out clean.
(As a guide - I cooked my slice for approx. 40 minutes but I was watching the top carefully and only removed from the oven once the skewer test confirmed all good)
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So thanks for the great recipe Justine. It turned out fab.
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