Pear and raspberry almond cake recipe (gluten free/ vegan)

Chef has baked a lovely pear and raspberry cake recipe in the kitchen.

A soft yellow almond sponge bottom with a moist and fruity raspberry almond top with sliced pears to finish the cake off perfectly.

The fruit and almond combination flavours of this cake taste beautiful, you have an almond sponge cake texture at the bottom and a gorgeous moist raspberry cake on the top layer, the bottom and sides of the cake have a tasty scone type taste and texture as the cake is twice baked.

Chef uses canned fruits to bake this cake so there is no need to be blending fresh fruits for the juices as the fruit juices from the tins help to moisten the cake.

Once the cake is initially baked the cake is then turned upside down and placed back into the oven for a short time to just take the excess moisture from the raspberry layer of the cake.

Chefs pear and raspberry almond cake recipe is not only gluten free, egg free and vegan but it is a beautiful cake to impress with visually as the pink and purple top layer contrasts against the yellow almond sponge bottom.

This was such a delicious cake to eat and an absolute delight to bake.

Ingredients for gluten free vegan pear raspberry cake

Raspberry almond cake ingredients

1 411g Tin pears in fruit juice
1 290g Tin raspberries in fruit juice
2 Tbsp rice flour
2 oz Margarine
4Tbsp Caster sugar
1 Tbsp Cornmeal flour (fine polenta)
2oz Ground almonds

Pear almond cake ingredients

3oz Margarine
4oz Caster sugar
2oz Cornmeal flour
1oz Ground almonds
3oz Rice flour
1 tsp Xanthan gum
1 -2 tsp Almond essence
1 + 1/2 tsp Baking powder
2 Tbsp Ground flax seed
130ml Pear juice (from the tin)
1 Tbsp Caster sugar
Pinch salt (optional)

Chefs note...It is a good idea to have a large spatula to help remove the cake from the tin and on to the oven tray.

Would you like to taste some of this delicious cake?

How to make a pear raspberry and almond cake with This Blog

Open both tins of fruit, take the pears from the juice and slice.

Place the pear slices at the bottom of a cake tin, you do not need to grease the cake tin.

In a mixing bowl cream together 2 ounces of margarine and 4 Tbsp caster sugar.

Using a fork scoop out the raspberries and add them to the creamed butter along with the ground almonds.

Leave the juice from the raspberries for later.

Mix well then add the cornmeal flour and mix again.

Place spoonfuls of the raspberry cake mixture all over the top of the pears then spread evenly.

In a new mixing bowl cream together 4 ounces of caster sugar and 3 ounces of margarine.

Add 2 ounces cornmeal flour, 1 ounce ground almonds, 3 ounces rice flour, 1 teaspoon of xanthan gun, 1 and half teaspoons of baking powder, 2 tablespoons ground flax seed, pinch salt and 2 tablespoons of corn starch.

Stir together and pour in the pear juice.

Add the tablespoon of sugar and almond essence - mix well.

Place spoonfuls of the pear and almond cake on top of the raspberry cake and spread evenly.

Place into a hot oven at gas mark 6 for 45 minutes.

Do not open the oven door for at least 35 minutes.

Once cooked leave for a few minutes then remove the cake by turning it upside down.

Be very careful as the fruit at the bottom of the cake is very hot also you do not want to cake to break.