RECIPE: ROSEMARY PEAR CORNBREAD CAKE

Today I'd like to share my gluten and refined sugar free version of this delightful cake. Easter weekend is coming up, and if like me you are hosting for a couple of glutards and a sugar free boyfriend you need something that fits the bill.

This could be the one. I am in love with this cake.

Above I served a slice with a dollop of Greek yoghurt and a spring of rosemary. Okay the rosemary was for show, I didn't eat it.

Ingredients

8 tbsp (113g) grass fed butter
1 1/4 cups rice flour
1/2 cup cornmeal
2 tsp baking powder
1/4 tsp baking powder
1/2 tsp salt
1 1/4 cups xylitol (or other sugar substitute)

1/2 cup buttermilk
2 eggs, beaten
2 ripe pears, peeled and cut into 8 wedges 6 sprigs of rosemary

Directions

1. Heat the over to 350 degrees or gas mark 4, butter a cake tin;
2. Whisk together flour, cornmeal, baking powder, salt and 1 cup of the xylitol in a  large bowl;
3. Whisk together the buttermilk, eggs and melted butter in a medium bowl. Add to the dry ingredients and whisk to combine. Fold in the chopped pears
4. Transfer the batter to the cake tin and smooth the surface;
5. Bake until a skewer inserted comes out clean, about 50 minutes;
6. Heat the rosemary and remaining cup of xylitol and 1/4 cup water in a small pan over medium heat. Cook until the sugar has melted then take off the heat, cover and let it sit. This can be left between 30 minutes to 4 hours. Discard the rosemary (or use for photos...);
7. While the cake is warm brush the rosemary water on the top and sides.

This cake should freeze well once cut into slices and bagged up. Just defrost and then microwave for 30 seconds or so.

This was the best cake I've ever made and I honestly cannot believe the fluffiness levels here! Cornmeal is definitely my baking buddy. A slice of this is only 239 calories per serving without toppings! If you wanted to turn this into a protein treat why not mix the yoghurt with some protein powder before serving?