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
Directions:
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!
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Posted on September 21st, 2007 by Natalie
Filed under: Cake Recipes
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OMG. This looks DELICIOUS!
i am definitely going to try this one too! It looks so good! =)
this looks really good… bring me some!
I am finally cooking tonight and for the next few days… no more Amy’s Kitchen meals for me this week.
I wish this would have been online before I went to the grocery store this afternoon… I would be making it!!!
Instead I’m making the lighter than air cake I’ve made a million times and the banana blueberry bread from heythattastesgood.com. I hope it turns out, I’m craving blueberries and I have about ten bananas hanging out in my freezer.
Anyway, I’m off to make your chicken salad! =)
I’m sorry…I just have to post again because it looks so good.
Seriously.
Caroline-
Well, you could drive over here. I have some with your name on it cutie. I am willing to trade a couple pieces of Ginger Shortcake for Lighter than Air Chocolate Cake. We could have a dessert buffet.
Good Lord woman I don’t know how you are finding the time to make the stuff, take photos and blog it. I am impressed. Plus, you take fantastic photos. I am horrible at it. My husband says if a photo is worth a thousand than my photos are worth a hundred (and he isn’t being mean but honest). It looks srcumptious! My mom said “can we make that?”
Kate- you definitely should try it. Let me know how it goes!
Lauren- You are sweet. It is definitely worth making! I am trying to get better at my photography but it is hard to find the time to work on it.
That’s looks AMAZING! I was actually about to make an apple crisp because I needed something to feel like fall. It’s still way to hot down here in the south. Once the pears make it to the farmer’s market, I’ll definitely make this.
Karen
(hope you don’t mind if I link your blog to mine - you’ve got a lot of yummy looking things here)
Natalie,
I’m definitely giving this a try! I LOVE ginger-anything!! What a wonderful looking recipe!! You do have quite a hand at great food photos! I’m getting a new camera this week, so (finger’s crossed) I’m hoping my own get better!
I just posted my GF menu plan for the week! I can’t wait to see yours!
I would LOVE it if you’d add me to your GF blogger list! (no hints of course… haha
As always, I love and look forward to your posts!!
Carrie
Karen- You have a great site too! I can’t wait to see more posts. I am going to try and find those rice wrappers at Whole Foods
Carrie- Ginger-Lemon girl, this would be up your alley! I have a point and shoot camera and I am trying to improve! I am saving up for another camera but I have a long way to improve with my point and shoot still! You will all hear about my new camera when I finally get it! And I would love to add you to my blogroll
Thanks so much Natalie!! I really appreciate it! I feel like a real blogger now!
Let me know if you find those rice wraps at Whole Foods! I just tried the cinnamon bread this morning — LOVE it!!
Natalie -
This looks delicious. When I get some pears at the orchard up the street, I will try this one.
As far as the ‘presentation’, it looks wonderful. With small children and a busy life, in my humble opinion, point and click is the way to go. Keeps it alive and not staged.
(I like it that way, since that’s the way I do it..maybe I am trying to drag you down with me??? hmmm)
SM- lol. I have started to like taking pictures of the food, but I always forget about the set-up. I have a three year old point and shoot, but it does a pretty good job! I think even Gluten Free Goddess takes pics with a point and shoot although I could be wrong.
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