Have you ever made candy at home? Wildly popular gluten-free blogger, Aron Goyoaga, from Cannelle et Vanille, recently published a book, that showed how easy it is to make a toffee not just for her pear bundt cake, but as a simple sweet ingredient that will heighten cookies, ice cream, oatmeal, and yogurt.
Even if you’re not prescribed a gluten-free diet, many believe it’s beneficial for all of us to reduce our gluten intake. Â Essentially in baking, you’ll replace baking flour with some other flour such as rice or sorghum. Â I purchased a gluten-free flour which I’ve used for everything from baking to coating proteins. Â You can use regular flour here if you don’t want to try the G-F ingredients. Â I liked the mini bundt cakes which I served for breakfast and dessert. Â They freeze up well too.
pear & toffee bundt cake, gluten-free glory
preptime 20 minutes Â Â Â Â Â Â Â Â Â Â Â 8 mini bundts or one large cake
baketime 25-30 for minis, 45-50 for large cake
restime 15 minutes
1/2 c natural cane sugar
1/2 c demerara sugar (or brown sugar)
1 vanilla bean, split lengthwise and seeds scraped (or 1/2 t vanilla extract)
1/2 c whole-milk plain yogurt
1/2 c olive oil
1 1/2 c + 1 T gluten-free flour
1/4 c tapioca starch
1/3 c nut flour (hazelnut, almond, etc…)
1 T baking powder
3/4 t salt
1 Asian pear, peeled and cut into 1/2 inch pieces
1/2 cup chopped Hazelnut Butter Toffee (below)
- Preheat the oven to 350Â°. Â Grease bundt pan(s) with butter.
- In a large bowl, whisk together eggs, sugars, vanilla, yogurt, and olive oil.
- In a separate bowl, whisk together the dry ingredients.
- Add wet ingredients to dry mixture and whisk.
- In a small bowl, toss the pears and toffee with remaining T of flour and then fold into the batter.
- Pour the batter into the greased pan(s). Bake for 25-30 minutes for minis and 45-50 minutes for a large cake.
- Let cool in the pan(s) for 15 minutes before inverting onto a cooling rack to cool completely . Â The cake will keep tightly wrapped at room temperature for 3 days or it can be frozen for up to one month.
HAZELNUT BUTTER TOFFEE
1/3 c hazelnuts
1/3 c natural cane sugar
1/2 stick unsalted butter
1/4 t salt
- Toast hazelnuts in 350Â° oven for 5-7 minutes. Â While warm, remove brown skins with dish towel. Â Chop.
- Combine sugar, butter, 2 T of water, and salt in a small saucepan. Â Cook on med-high heat whle stirring until the sugar dissolves and the butter melts. Stop stirring and cook until a candy thermometer reads 300Â°.
- Add the toasted hazelnuts and stir.
- Pour toffee onto a baking sheet lined with parchment paper or silicone mat. Let it cool completely.
- Coarsely chop the toffee. Store in an airtight container.
recipe adapted from Small Plates & Sweet Treats and provided by your friends at crunchtimefood.com