Recipes

Master Bake Bar’s Iconic Gluten Free Pear And Almond Cake At Home

By Jessica Best
15th Apr 2020

Juggernaut of organic baked goods, Bake Bar is an absolute Sydney classic. It may be that the freshly baked bread is what pulls in the big crowds day after day but at the heart of this bustling joint is a simple love for creating feeds that bring people together.

At the helm of everything here is Director Gili Gold, drawn to an eternal love of cooking and creating that dates all the way back to her childhood memories spent in her grandmother’s kitchen. Her innate love of food meant she was always entertaining people at her home which sparked the idea to open her first brick-and-mortar bakery on Randwick’s Frenchmans Road back in 2012.

It’s now grown to span a number of locations across Sydney and sports an absolute one-stop-shop rep for housing the best bread, pastries, mouth-watering food, coffee (from Gusto Espresso Bar), pies, sausage rolls and of course, cakes.

On that, one of Bake Bar’s star menu items has forever been Gold’s flourless pear and almond cake. This moist creation is packed with bursts of lemon juice, ginger and pear puree and stands as a feasting winner for any occasion. And due to the outbreak of COVID-19, we checked in with Gold to get the low-down on how to recreate Bake Bar’s famous gluten-free pear and almond cake at home.

Ingredients

Pear puree

  • 1 organic pear
  • 1tbs brown sugar
  • 1/2 tsp lemon juice and zest
  • 3/4 tsp fresh ginger

Tip: You can make larger quantities of pear puree and freeze it for later use. 

Pear Topping

  • 1 organic pear
  • 1tbs brown sugar
  • 1/2 tsp lemon juice and zest

Almond Topping

  • 3/4 cup sliced almonds
  • 2tbs organic raw sugar
  • 3tbs organic pear juice (liquid leftover from the pear topping)

Cake Mixture

  • 2 organic eggs  
  • 100g organic raw sugar 
  • 100g organic pear puree 
  • 160g almond meal 
  • 3/4 tsp baking powder 
  • 3/4 tsp cinnamon 

Method

Pear Puree

Step 1

Finely dice pears into quarter pieces. I leave the skin on because there are several nutrients contained in the skin; however, you only want to leave the skin on if you are buying organic.

Step 2

Place diced pears in a baking dish. Add the brown sugar, grated ginger, lemon juice and lemon zest over the pears.

Step 3

Bake uncovered at 180 degrees for 30-40 minutes until pears are soft and golden in colour. You may have to adjust the baking time depending on the ripeness of the pear.

Pear Toppings

Step 1

Quarter the pear and cut out the centre seeds, leaving the skin on thinly slice each pear quarter into 1/4 to 1/2-inch slices.

Step 2

Place sliced pears in a baking dish, add the brown sugar, lemon juice and lemon zest over the pears.

Step 3

Bake uncovered at 180 degrees for 30-40 minutes until golden in colour. Retain the pear juice liquid for later.

Almond Topping

Step 1

In a small bowl, combine all ingredients and mix well. Set aside for later.

Cake Mixture

Step 1

Preheat oven to 170 0C. Lightly grease a 14cm diameter cake tin and set aside. Alternatively, you can grease a 6 cupcake tray.

Step 2

In a large bowl use a handheld electric mixer to whisk eggs and sugar until creamy.

Step 3

Gently fold through the pear puree to the egg and sugar.

Step 4

In a separate bowl, combine the almond meal, baking powder and cinnamon.

Step 5

Add the almond mixture to the egg and sugar and gently fold until just combined. (Don’t over mix).

step 6

Add the cake mixture to the greased cake tin (or cupcake tray).

step 7

Add pear topping nicely to the top of the cake mixture.

step 8

Sprinkle the almond topping around the outside of the cake mixture.

step 9

Bake cake at 170 0C for 30 minutes, then reduce heat to 160 0C and continue baking for a further 15 minutes until golden in colour and a toothpick comes out clean. (Bake cupcakes at 170 0C for 30 minutes until golden in colour).

step 10

Cool cake in pan for 10 minutes, then transfer to a wire cooling rack to cool completely.

step 11

Glaze. Add the organic pear juice to a saucepan and bring to the boil. When the mixture is cool brush glaze over the cake.

step 12

Store the cake in the fridge. Cupcakes may also be frozen up to 3 weeks.

And here's how to make Porch And Parlour's tasty fish burger at home.

Image credit: Bake Bar 
 

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