Gluten Free Pear Pumpkin Cake

Ingredients:

• 450g pumpkin flesh
• 150-180ml milk
• 270g rice flour 
• 225g soft Meadow Butter
• 220g sugar 
• 4-5 eggs (depends on the size)
• 2.5 tsp organic baking powder
• 2-3 tsp cinnamon
• 1 pinch ground nutmeg
• 1 pinch ground ginger
• 1 tsp vanilla extract
• 1 pinch salt
• 6 pears, firm and not ripe
• a bit powdered sugar
• springform pan 11-12 inches

Method

Pre-heat oven to 360 degrees F. Mix milk and pumpkin flesh to make puree. Prepare dough by beating the soft butter together with the cane sugar, vanilla and salt for 5 minutes, then beat in the eggs one by one – each for 20-30 seconds. Beat in the pumpkin puree. Blend the rice flour, baking powder, cinnamon, ginger and nutmeg and stir into the batter by hand using a whisk or the dough hook of your hand mixer. Fill the batter into the springform pan, place the pears (wash and pat dry them before) into the batter and bake for 60-65 minutes (cover the cake for the last 20 minutes with foil – and make the toothpick test in the end to check, if the cake is done). Let the  cake cool down on a cooling rack for 1 hour before serving. Dust with powdered sugar.

adapted from ourfoodstories.com