Every year Passover brings the usual frustration for bakers who are barred from using any leavening and wheat in their baked goods. For the gluten-free bakers out there, it can be much easier to adapt. I admit that I often find some of the traditional Passover desserts a bit “heavy” and if this Chesnut Flour Pear cake does not rise much it DOES taste delicious and super moist thanks to the fruit content. My family devoured it, as they would have any other loaf produced in our kitchen, so I’m sharing this recipe from Quatre-quarts For Ever. See another recipe from this great little book specializing in pound cakes here.
One of the reasons my cake did not rise much, apart from the fact that the flour used is much denser than all-purpose, is probably because the recipe calls for some whole wheat flour and I only used chesnut because I wanted to test this as a possible quick Passover dessert. I also, silly me, forgot about the egg whites until after I had added all the ingredients including the pears in the batter; incorporating the whites at that point was bit more challenging and I suspect that this also affected the outcome. Nonetheless, if this cake is ot quite elegant enough for the holiday table, it is certainly tasty enough for an everyday treat! So, if you don’t need a completely wheat-free recipe, keep in mind that the original recipe calls for half chestnut flour and half whole wheat flour.
120 g sugar
120 g salted butter
60 g chestnut flour (here we simply used 120 g chestnut flour and omitted whole wheat)
60 g whole wheat flour
1 tsp baking powder
10 g butter to butter the pan, or use cooking spray
Preheat your oven at 350F
Peel pears and cut into small cube
Separate egg yolks and whites into two bowls.
Continue beating while adding melt butter to the egg yolk mixture.