32 oz canned pear halves (in juice or light syrup), drained
2 tbsp butter
2 tbsp vegetable or nut oil
2.5 cups GF Gourmet flour mix (white or brown)
1 c soy flour
1 tsp salt
1 tsp baking powder
0.5 tsp baking soda
1.75 cups sugar or 1.25 cups fructose, divided use
1 cup low fat buttermilk
1 tbsp GF vanilla extract
1 tsp GF almond extract
2 large eggs, separated
2 large egg whites
grated zest of one lemon
STEP BY STEP:
Puree pears in food processor or blender. Transfer to medium saucepan and cook over medium heat, stirring almost constantly from 10-40 minutes, until reduced to about one cup
Allow to cool completely. If making ahead, store covered in fridge
Melt butter over medium heat, in small saucepan or skillet where you will be able to see the color change
Cook, swirling pan, until the butter turns a light, nutty brown, about 60 seconds.
Pour into a teacup where you have measured the vegetable oil, stir and set aside
Preheat oven to 350 degrees F. Lightly oil or spray with pan spray a 10" tube pan or large bundt pan
Dust with rice flour or GF flour mix, and shake out excess
Sift flours, salt, and leavenings together into medium bowl; set aside
In a large bowl, mix pear puree, butter-oil mixture, 1.5 cups of sugar (=1 cup fructose), buttermilk, extracts, lemon zest, and egg yolks; whisk until smooth
In clean mixing bowl and with clean beaters, beat the 4 egg whites until soft peaks form
While continuing to beat on high, slowly add the remaining 0.25 cup sugar or fructose and beat until stiff, but not dry peaks form
With a rubber spatula, gently fold the dry ingredients into the pear puree mixture alternately with the beaten whites, making three additions of the dry and two of the whites
Turn batter into pan, and bake 40-45 minutes or until cake tester comes out clean. Let cool in pan for 5 minutes, then turn out onto a rack to cool.
