- 250 grams butter
- 300 ml sugar
- 4 eggs
- 300 grams gluten free plain flour (commercial mix or see below)
- 2 teaspoons baking powder
- 3 tablespoons plain yogurt
- 1 tablespoon milk
- 4 medium pears
- ½ cup maple syrup
- Place the maple syrup into a heavy based pan and heat on low. Add peeled and chopped pears and simmer for a few minutes.
- In an electric mixer, mix butter and sugar until fluffy. Add the eggs, one at the time, and stir well.
- Mix the flour and baking powder together, mix some of it into the batter, then add some of the milk and yogurt, then some of the flour, until all is blended. But mix as little as possible.
- Spread half of the batter in a buttered loaf tin.
- Cover with a layer of pear without much of the syrup, saving some pear and the syrup for the top. Cover with the rest of the batter, and add a new layer of pear pieces and push them a little down into the batter. Drizzle a little of the syrup over.
- Bake in an oven, at 170 C for 35-55 minutes, depending on the juiciness of the pears used and how much maple syrup ended up in there. Ready when a cake tester comes out clean.
- In this recipe I used a gf flour mix from Art of Gluten Free Baking .(mix together and store in a cool, dark place):
- /4 C (170g) brown rice flour
- /4 C (205g) white rice flour
- C (120g) tapioca flour
- C (165g) sweet rice flour (also known as Mochiko)
- scant tsp. xanthan gum