Pears mark the very end of in season fresh fruit here in Canada. I couldn't resist buying a whole basket even if I was the only one home to eat them. William was away on a road trip and I wanted to have lots of simple meal options on hand. Naturally, I figured it was a great time to bake.
Baking a cake can be a very dangerous act. Especially if you are home alone with a whole cake afterwards. For this reason, and because I knew I'd want the "cake" to supplement light meals, I opted to more of a "loaf". By that I mean there was almost no processed sugar in it at all. It does have loads of fruit (sugar) and crystallized ginger (sugar) that make it plenty sweet - but not quite dessert.
1/4 cup oil
1/4-1/3 cup brown sugar
3 organic eggs
1 ripe banana
1 cup chick pea flour
1/2 cup brown rice flour
1tsp gf baking powder
1/8 tsp salt
1tbsp garam masala
1-1/2 tsp cardamon
5 firm pears - diced
1/2 cup walnut pieces
1/4 cup finely chopped organic crystallized ginger
This is pretty darned healthy - so great for breakfast on the run, or warmed up with a cup of tea. Chick pea flour is high in protein and fibre. Fruit is also high fibre and integrating any fruit typically means a moister outcome without having to use much oil (not that I'm into low fat in any way - if it's good fat!).
I'm pretty lazy when it comes to baking. I'm sure it would be lighter and possibly even rise higher if I mixed this in another way - but I'm happy with my lazy food processor, um, "process".
Pulse the ingredients in a food processor in the order presented using the paddle attachment (not the blade). Oil sugar and eggs first until well combined. Whip in the banana and you'll have a paste. Now measure in the dry, pushing sides down with a spatula as necessary between pulses. Pears, ginger and walnuts go in last so they don't get pulverized into the batter. Pour into a non-stick or greased angel food or bundt pan. Bake for one hour in a 350 degree oven.
If you eat a quarter of the cake in the first day by yourself, you can easily justify that you just ate a pear, some chickpeas and rice, an egg, walnuts and ginger with a trace of sugar sprinkled on top. I mean seriously - your practically a saint.
I made this "cake" two weeks in a row as it was so easy and yummy. I preferred the first version when the pears were less ripe. Apples would work perfectly in this recipe - in which case I'd add raisins and or dates too. The point for me was to make it chock full of nutritious ingredients so that it could cover a meal here and there.