I made the most delicious ginger shortcake today with whipped cream and pears. It tasted so much like fall. This is now one of my favorite gluten-free desserts. It is simple but not ordinary! I enjoyed every single bite of this cake. My husband’s favorite cake is a spice cake so he also loved this dessert.
GINGER SHORTCAKE WITH WHIPPED CREAM AND PEARS
1/2 cup almond meal or ground almonds
1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup brown or white rice flour
2 teaspoons of baking powder
1/4 cup granulated sugar
1/2 cup of butter (1 stick) or butter substitute
1 egg, beaten
2/3 cup of whole milk or milk substitute
1 Tablespoon of freshly grated ginger
1 teaspoon of xanthan gum
1 cup of heavy whipping cream or whipped cream substitute
2-3 large red pears, thinly sliced
3 Tablespoons of butter or butter substitute
3 Tablespoons of natural brown sugar
1/8 teaspoon of nutmeg
Preheat the oven to 450 degrees. In a medium bowl, whisk together the flours, baking powder, and sugar. Cut the butter into the flour mixture until it resembles coarse crumbs. In a separate bowl, combine the beaten egg, milk, and grated ginger. Pour the liquid mixture into the dry ingredients. Stir until moistened. Sprinkle the xanthan gum over the batter and mix thoroughly. Pour into a greased cake pan. Bake for 12-14 minutes. While the shortcake is baking, make the whipped cream and pear accompaniment. To make the pears, melt the butter over medium heat. Add the thinly sliced pears, brown sugar, and nutmeg. Cook for 3-5 minutes. For the whipped cream, I whipped 1 cup of heavy whipping cream in my stand mixer. I added about 1 teaspoon of sugar halfway through. I did not want the whipped cream to be too sweet. It is up to you! You can add a little bit of vanilla if you wish, but I left it out.
Once the shortcake is done, let it cool in the pan for 10 minutes. Then let it cool on a rack for about 15 minutes. To serve the shortcake, you can cut the shortcake in half and fill with whipped cream and top with pears OR simply top with whipped cream and pear accompaniment.
Serves about 4.
Note: The picture does not do this dessert justice. My little one was getting into things and I had no time to present this dessert well. It really is a pretty dessert!
More Posts Like This:
- Strawberry Cake
- Chocolate Biscuits and Strawberries
- Buckwheat Sweet Potato Quick Bread
- Peanut Butter Banana Muffins
- Almond Orange Marmalade Muffins