0 Pear and raspberry almond cake recipe (gluten free/ vegan)

Chef has baked a lovely pear and raspberry cake recipe in the kitchen.

A soft yellow almond sponge bottom with a moist and fruity raspberry almond top with sliced pears to finish the cake off perfectly.

The fruit and almond combination flavours of this cake taste beautiful, you have an almond sponge cake texture at the bottom and a gorgeous moist raspberry cake on the top layer, the bottom and sides of the cake have a tasty scone type taste and texture as the cake is twice baked.

Chef uses canned fruits to bake this cake so there is no need to be blending fresh fruits for the juices as the fruit juices from the tins help to moisten the cake.

Once the cake is initially baked the cake is then turned upside down and placed back into the oven for a short time to just take the excess moisture from the raspberry layer of the cake.

Chefs pear and raspberry almond cake recipe is not only gluten free, egg free and vegan but it is a beautiful cake to impress with visually as the pink and purple top layer contrasts against the yellow almond sponge bottom.

This was such a delicious cake to eat and an absolute delight to bake.

Ingredients for gluten free vegan pear raspberry cake

Raspberry almond cake ingredients

1 411g Tin pears in fruit juice
1 290g Tin raspberries in fruit juice
2 Tbsp rice flour
2 oz Margarine
4Tbsp Caster sugar
1 Tbsp Cornmeal flour (fine polenta)
2oz Ground almonds

Pear almond cake ingredients

3oz Margarine
4oz Caster sugar
2oz Cornmeal flour
1oz Ground almonds
3oz Rice flour
1 tsp Xanthan gum
1 -2 tsp Almond essence
1 + 1/2 tsp Baking powder
2 Tbsp Ground flax seed
130ml Pear juice (from the tin)
1 Tbsp Caster sugar
Pinch salt (optional)

Chefs note...It is a good idea to have a large spatula to help remove the cake from the tin and on to the oven tray.

Would you like to taste some of this delicious cake?

How to make a pear raspberry and almond cake with Jeenas Kitchen

Open both tins of fruit, take the pears from the juice and slice.

Place the pear slices at the bottom of a cake tin, you do not need to grease the cake tin.

In a mixing bowl cream together 2 ounces of margarine and 4 Tbsp caster sugar.

Using a fork scoop out the raspberries and add them to the creamed butter along with the ground almonds.

Leave the juice from the raspberries for later.

Mix well then add the cornmeal flour and mix again.

Place spoonfuls of the raspberry cake mixture all over the top of the pears then spread evenly.

In a new mixing bowl cream together 4 ounces of caster sugar and 3 ounces of margarine.

Add 2 ounces cornmeal flour, 1 ounce ground almonds, 3 ounces rice flour, 1 teaspoon of xanthan gun, 1 and half teaspoons of baking powder, 2 tablespoons ground flax seed, pinch salt and 2 tablespoons of corn starch.

Stir together and pour in the pear juice.

Add the tablespoon of sugar and almond essence - mix well.

Place spoonfuls of the pear and almond cake on top of the raspberry cake and spread evenly.

Place into a hot oven at gas mark 6 for 45 minutes.

Do not open the oven door for at least 35 minutes.

Once cooked leave for a few minutes then remove the cake by turning it upside down.

Be very careful as the fruit at the bottom of the cake is very hot also you do not want to cake to break.

Place the cake onto an oven tray with the pears facing upwards.

Mix 1 tablespoon of caster sugar with 2 tablespoons of raspberry juice.

Brush all over the top of the pears with the sweet raspberry juice.

Use a flat knife to gently press any parts of the top of the cake that may drop downwards during the next part of the baking process.

Sprinkle with a little sugar.

Place back into the oven for 15-20 minutes.

Once the pear and raspberry almond cake is cooked leave to cool completely on a wire rack.

Slice and enjoy.

0 Vegan mushroom curry recipe

Chef has made a very tasty vegan curry recipe today.

This is Chefs vegan spicy mushroom curry recipe made with fresh red and green chillies, mushrooms peas, peppers and a simple combination of spices that gives this curry its fabulous aromatic flavour.

This is an easy recipe to cook especially if you prepare the vegetables and spices before hand.

The aroma from the kitchen was fantastic as this delicious curry cooked.

Chefs cooked this flavour packed vegan meat free curry recipe today and it was thoroughly enjoyed, so much so there is not a grain of rice left and the pan has not one speck of curry sauce left in it.

Ingredients for vegan curry

1 Sweet red pointed pepper (small chunks)
1 Green bell pepper (small chunks)
1 Small onion (roughly chopped)
2 Garlic cloves (roughly chopped)
2 Inch fresh ginger (chunks)
1 Cup frozen peas
6-8 White mushrooms (chunks)
2 Tomatoes (chunks)
1/4 Cup water
Black pepper
1 Large red chilli (chopped)
2 Small green chillies (de-seed//chopped)
Fresh coriander leaves

Spices

1 tsp Turmeric
1 tsp Paprika
1/4 tsp Cumin powder
1/4 tsp coriander powder
1/2 tsp Fenugreek powder
2 Pinch dried methi leaves
1 Pinch dried curry leaves
1 heaped tsp Cumin powder
1 heaped tsp Coriander powder
Pinch fennel seeds
2 Pinch cumin seeds

How to make a vegan mushroom curry recipe

Place chopped chillies, onion, garlic, ginger and turmeric into a small blender and blend into a paste.

Place into fridge for a few hours to marinate.

Drizzle a good amount of oil into a large pan on a medium heat, pour in the chilli paste cook for a few minutes stiring constantly.

Add fennel and cumin seeds, stir well and cook for 1-2 minutes.

Add paprika and fenugreek, stir well for 1 minute.

Add peppers stir well.

Grind the methi and curry leaves to a powder. Place the tomatoes into a blender with the ground methi and curry leaves, blend. Pour the tomatoes into the pan, stir well.

Add the 1/4 cup of water to the curry pan - pour the water inside the blender to pick up the flavours from the curry paste base.

Bring to a boil then turn to the lowest heat and simmer very low for 30-40 minutes.

Add the 1/4 teaspoon of cumin and coriander and a pinch of salt (optional) and pinch of black pepper, stir well. Add the peas and simmer again for 10 minutes.

Add the mushrooms into the vegan curry, stir well and leave to simmer for 10-15 minutes.

Keep stiring from time to time, a little water may be added if the curry becomes too dry but be sure not to add to much water - a few tablespoons go a long way.

Break or chop some fresh coriander leaves off and add to the curry.

Serve with basmati rice, fresh yogurt and bread. Enjoy Chefs vegan mushroom curry recipe.