I’m just a great, great fan of ginger. There’s something about this root that I find amazing, about the spicy yet not hot tone it gives to herbal teas, cakes, salads, soups… If you look at its virtues… they are countless: anti-inflammatory, antioxidant, helping on the digestion and on nausea, as well as aphrodisiac! When you wake up, try drinking some fresh sliced ginger in hot water, it will warm you up and help you cleanse. This cake uses ground ginger but you can also add bits of candied ginger for those of you who are really addicts. I’ve also used William pears as they are soft, once cooked. Ingrédients:
- 3 middle size pears, peeled / leave the stalks
- 2 cups almond milk
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1 tbsp ground ginger
- 150g butter, melted (or vegan margarine)
- 300g gluten-free flour
- 100g agave syrup
- 4 egg yolks
- 2 tbsp hazelnuts, crushed
- 1 tbsp cane sugar
- some more agave syrup or coconut syrup for serving
Recipe:
- Preheat your oven to 300°F
- In a bowl, mix all the dry ingredients
- Add the egg yolks, one by one in a well you’ve made in the center of the mix. Then, the melted butter, the agave syrup and the almond milk. Mix well till you reach an homogeneous texture
- In an oven dish, buttered and floured, display the pears (stalks facing you) so they are aligned and equally spread out
- Pour the mixture around them, leaving the stalks uncovered
- Top with hazelnut bits and sprinkle with cane sugar for a cripsy crust
- Bake in the oven till a knife point inserted in the center of the cake comes out clean
- Serve tepid or hot, adding more agave syrup or coconut syrup if you want
Enjoy !