09 November 2013

Pear Carob Cake (Fat-Free)

My husband came home with a bunch of pears the other day because they are in season right now.  And by in season, I actually mean really cheap

So, here is a cake recipe.  It's fat-free, delicious, and actually kind of tastes a bit like banana bread, even though there's no banana in it.  If you don't have carob powder, you can use cocoa powder and if you don't have pears to puree, you can use applesauce.  I cored and stemmed some pears and then pureed them, peels and all, with my immersion blender, but you could use a blender or food processor.

The whole cake is approx 1920 calories, and if you cut it into 8 slices, they are about 240 calories each and they are pretty generously-sized.  (The slices pictured are 1/16th of the cake each.)
  • 2 c flour (plain, whole wheat, spelt, or granary will all do)
  • 1 tbsp corn starch
  • 2 tsp baking soda
  • 1/3 c carob powder (or cocoa powder)
  • 1 tsp ground cinnamon (optional)
  • 1/4 tsp ground clove (optional)
  • 1 tsp vanilla extract (optional)
  • a few drops of orange extract (optional)
  • 1-1/2 c pear puree 
  • 1/2 to 1 c sugar
Preheat your oven to 300°F/150°C.  That's not a typo.  This cake bakes low and slow.

Sift the dry ingredients (other than the sugar) together.  Stir in the pear puree and extracts if using.  The batter will be a bit stiff and thick because of the corn starch.  Don't worry.  If you like sweet cake, go ahead and add the full cup of sugar, but if you are like me and don't like to use too much, stir in a little at a time, tasting the batter to see if it's sweet enough. 

Pour the batter into a nonstick or greased (yes, I know that means the recipe isn't totally fat-free) and floured cake pan or a bundt cake pan and even a small loaf tin should do. 

Bake at 300°F/150°C for about 50 minutes.  Mine rose like crazy in the middle.  Pop it out of the baking tin and let it cool for a bit on a cooling rack or something before slicing.

If anybody has any ideas on how to sub out that sugar and replace it with something else, leave a comment.  Heck, leave a comment anyway!  :D


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  2. I am just about to make your cake. Instead of real sugar I would use a baking sweetener such as organic stevia. Just be careful, some sweeteners leave more of a saccharine taste than others. I learnt by trial and error.

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