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
Food historians have traced the existance of recipes way back into distant history, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, sadly, these ancient records were just very simple hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe discovered, according to historians is a collection of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Later on, in Roman times 25BC a roman called Apicius assembled a few documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals were separated into appetizers, main course and afters, something we still use today. Additionally, he recounts how the Roman cooks were skilled in the use of a good variety of herbs, including some that we all recognise for example basil, rue and dill. In the fifteenth century, knights returning from the crusades brought back many foods and spices from the holy lands, including spices like parsley, basil and rosemary. These new foods and tastes created a torrent in manuscripts on cooking, most of which are kept safe in private libraries. During the succeeding few hundred years, the upper-class families of Wesstern Europe competed to offer the most extravagent banquests, and consequentially the best chefs and their collection of recipes were greatly in demand. However, it was during the nineteenth century that cooking and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and writing down recipes of the day. By the arrival of the 1900s, cookery publications were in great demand, as a result of better eduction, people having increased free time and having more money. |
We hope you enjoy this Pear Breakfast Cake recipe.
