Sticky Pear Maple Cake

A decadent and gluten free dessert treat for allergy sufferers with a sweet tooth.

The ingredient of Sticky Pear Maple Cake

• 200g packet dried pears chopped
• 1 4 cup currants
• 1 teaspoon bicarbonate of soda
• 80g butter chopped
• 1 2 cup brown sugar
• 1 4 cup maple syrup
• 1 1 3 cups gluten free self raising flour sifted
• 1 2 teaspoon ground ginger
• 1 2 teaspoon mixed spice
• 1 2 cup maple syrup
• 1 2 cup cream
• 20g butter
• 2 extra large eggs beaten

The Instruction of sticky pear maple cake

• pre heat oven to 180c 160c fan forced place pears currants and 1 cup water in a small pan and simmer for 5 minutes add bicarbonate of soda allow to fizz for a couple of minutes then stir in butter to melt add sugar syrup and then eggs once mixture has cooled a little stir in flour and spices until smooth
• spoon into baking paper lined 20cm square cake pan bake for 25 minutes or until cooked when tested with a skewer stand 5 minutes in pan then remove slice and serve warm with maple cream
• maple cream melt butter in a small pan slowly add cream then maple syrup stirring continuously for several minutes until mixture starts to thicken serve over cake

Nutritions of Sticky Pear Maple Cake

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