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PEAR BREAKFAST CAKE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Ceideburg 2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Ripe but firm pear, about 9
-ounces
Freshly ground black pepper
-(optional)
2 lg Eggs
3/4 c Sugar
1/2 ts Vanilla
2/3 c Brown rice flour
1/3 c Cornstarch
1/2 ts Baking powder
1 tb Vegetable oil
Powdered sugar
Preheat oven to 350F. Grease a 10 x 8 x 2-inch
ceramic baking dish with butter.
Peel, core and dice the pear. Spread in baking dish
and top with a light grinding of black pepper, if
desired.
Beat eggs and sugar until pale in color and very
thick. Add vanilla.
Combine rice flour, cornstarch and baking powder.
Sift over egg mixture and fold in. Drizzle oil around
edge of bowl and fold in. Spread batter over diced
pear.
Bake for 35 minutes. A pale gold, crackly "sugar
bloom" like a very thin layer of pastry will form on
top of the cake. Dust with powdered sugar before
serving from the dish, warm or cold.
Serves 8.
PER SERVING: 790 calories, 3 g protein, 39 g
carbohydrate, 3 g fat (1 g saturated), 53 mg
cholesterol, 38 mg sodium, 1 g fiber.
From an article in the San Francisco Chronicle by
Jacquline Mallorca, 5/5/93.
Posted by Stephen Ceideberg; May 6 1993.
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