Ingredients
1 large ripe but firm pear, about 9 ounces
1 freshly ground black pepper (option, al)
2 large eggs
3/4 cup sugar
1/2 tsp vanilla
2/3 cup brown rice flour
1/3 cup cornstarch
1/2 tsp baking powder
1 tbsp vegetable oil
1 powdered sugar
Directions
Preheat oven to 350F. Grease a 10 x 8 x 2-inch ceramic baking dish
with butter.
Peel, core and dice the pear. Spread in baking dish and top with a
light grinding of black pepper, if desired.
Beat eggs and sugar until pale in color and very thick. Add vanilla.
Combine rice flour, cornstarch and baking powder. Sift over egg
mixture and fold in. Drizzle oil around edge of bowl and fold in.
Spread batter over diced pear.
Bake for 35 minutes. A pale gold, crackly "sugar bloom" like a very
thin layer of pastry will form on top of the cake. Dust with powdered
sugar before serving from the dish, warm or cold.
Serves 8.
PER SERVING: 790 calories, 3 g protein, 39 g carbohydrate, 3 g fat
(1 g saturated), 53 mg cholesterol, 38 mg sodium, 1 g fiber.
From an article in the San Francisco Chronicle by Jacquline Mallorca,
5/5/93.
Posted by Stephen Ceideberg; May 6 1993.
Servings: 8 servings
Pear Breakfast Cake Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Dessert; Pear
The History of Recipes
We can read the history of written recipes way back into distant history, in fact as far back into recorded history as early Egypt, and quite possibly further than that. Having said that, mostly, these old cook books were just basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to experts are some clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Later on, there were a couple of books which appeared in the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian food that appears on menues today, but instead accounts of the types of food on the menues of the rich people of the period. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and herbs from Arab cuisine, including spices like coriander, parsley, and basil. The introduction of these new foods and spices prompted an explosion in recipe publications, some of which are kept safe in private cookery archives. For the next few years, the upper-class families of the West strove to serve the most extravagent meals, and because of this the best chefs and their recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and recording recipes of the day. By the advent of the twentieth century, cookery publications were greatly in demand mostly as a result of higher levels of literacy, people having increased free time and disposable income. The introduction of the TV brings us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Pear Breakfast Cake recipe.
