| | Pear and polenta cake
Pear and polenta cake
Pear and polenta cake 4.3-5 9
  • Calories: 1386 kj
  • Fat: 20g
  • Carbohydrates: 10g

How to Make:

  1. Preheat the oven to 180C/160C fan forced. Grease the base and side of a 22cm (base measurement) springform pan and double-line with baking paper.
  2. Heat 2 tablespoons honey and extra 1 tablespoon oil in a large non-stick frying pan over medium-high heat. Add pear. Cook, stirring occasionally, for 12 minutes or until golden. Transfer to a bowl.
  3. Combine the flour, polenta, almond meal and baking powder in a bowl. Use electric beaters to whisk the eggs, xylitol, vanilla and remaining honey in a bowl for 5 minutes or until thick and tripled in volume.
  4. With the beaters on medium-low, slowly add the oil in a thin, steady stream until combined. Beat in lemon rind. Use a large metal spoon to fold in pear mixture and polenta mixture, in 2 alternating batches, until just combined. Pour into prepared pan. Top with extra sliced pear, layering in centre in a circle. Sprinkle with almonds. Bake, covering with foil if over-browning, for 40-45 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 15 minutes. Transfer to a wire rack to cool completely. Drizzle with extra honey, if using.
Time for preparing:
60 min.


  • 60ml (1/4 cup) honey
  • 125ml (1/2 cup) light flavour extra virgin olive oil, plus 1 tablespoon, extra
  • 3 (about 750g) pears, peeled, cored, cut into 1cm pieces
  • 85g (1/2 cup) buckwheat flour
  • 80g fine polenta
  • 80g (2/3 cup) almond meal
  • 1 1/2 teaspoon gluten-free baking powder
  • 3 eggs
  • 2 tablespoons xylitol
  • 1 teaspoon vanilla extract
  • 1 lemon, rind finely grated
  • 1 pear (about 200g), extra, cut into seven 2mm-thick slices
  • 1 tablespoon natural sliced almonds
  • Warmed honey, extra, to serve (optional)