Pear-Gingerbread Cake

This cake isn’t overly sweet, with warm spicy flavor and a fabulous aroma. Don’t be put off by the long ingredient list; it’s mostly spices. Assembling the cake takes just a few minutes, two bowls, and a spoon.

2 pears (not overripe)

1 1/2 cups whole wheat pastry flour

1/2 tsp ginger (ground)

1/4 tsp nutmeg

1 tsp cinnamon

1/4 tsp cloves

1/8 tsp allspice

1/8 tsp salt

1 tsp fresh grated ginger root

2 Tablespoons milled flaxseed

1 tsp baking soda

1/2 cup Splenda granular

1/4 cup canola oil

1/3 cup molasses (I used robust)

1/4 cup egg whites

2/3 cup skim milk

Preheat oven to 350. Cut a circle of parchment to fit the bottom of a round cake or springform pan. Slice the pears into thin slices and arrangle in the bottom of the pan in a circular pattern. In a large bowl, mix all the dry ingredients well (flour through Splenda). In a separate bowl, mix the oil, molasses, egg whites, and milk. Add a small amount of the dry ingredients to the wet ones, and stir to combine. Add the remaining dry ingredients, and stir just until the batter is uniform and no lumps remain. Do not overbeat. Pour batter gently over slices pears and smooth. Bake for 40-45 minutes, or until toothpick inserted in the center comes out clean.

Invert onto serving platter and gently remove parchment. Oooh and ahh at your beautiful dessert.

Per 1/8th cake: 231 calories, 8 g fat (1 g saturated), 37 grams carbohydrate (5 g fiber), 13 grams sugar, 5 grams protein.

Bonus: A decent amount of mineral including iron (10% DV, 20% magnesium, 30% selenium, 62% manganese) But you know you shouldn’t be eating cake for it’s minerals anyway.