Tarta de pera, canela y limón #glutenfreeparty con vídeoreceta {Pear, cinnamon and lemon gluten-free cake with videorecipe}

24 may 2017

{Scroll down for English recipe}

¡Hola de nuevo! :)

Como ya os comenté en post anteriores, últimamente en casa estamos elaborando platos sin gluten puesto que un familiar ha sido diagnosticado de celiaquía. Como se acerca el Día del Celiaco he querido prepararle un delicioso bizcocho con peras, canela y limón que hemos tomado en una merienda todos los familiares reunidos, esta fue nuestra #glutenfreeparty


Para elaborar el pastel he utilizado la harina y levadura de la marca Schär, marca líder en el mercado de productos sin gluten. El pastel sale muy muy esponjoso, como podéis ver en el vídeo a continuación. Un pastel sin gluten puede ser igual o más rico que uno normal.

Puedo deciros que en casa ha gustado tanto que ya nos estamos planteando elaborar otro con otra fruta.



Y vosotros, ¿que receta tenéis pensado elaborar para el Día del Celiaco? :)

230 g MIX Pâtisserie MIX C Schär
180 g azúcar
1 sobre de levadura deshidratada sin gluten Schär
200 g mantequilla a temperatura ambiente
5 huevos M
1 c.s. de canela
3 peras grandes
1 limón (ralladura)

Para la decoración:
Azúcar glas
Mermelada de pera (opcional)

Precalentar el horno a 180ºC.

Pelar las peras, quitar el corazón y cortar en láminas finas. Una la utilizaremos para el relleno y dos intentaremos mantenerlas con la forma original para colocar como decoración.

Mezclar el mix de harina, la levadura y la canela.

Batir los huevos con el azúcar hasta que triplique su volumen. Añadir la mezcla de harina y continuar batiendo hasta que esté uniforme. Agregar la mantequilla a temperatura ambiente y batir hasta que quede todo integrado y homogéneo. Agregar la ralladura de limón y mezclar.

Cubrir un molde con mantequilla y papel sulfurizado para que se desmolde más fácilmente.

Verter 2/3 de la masa en el molde. Poner las láminas de la pera repartidas por la masa. Cubrir con el resto de masa y colocar las láminas que hemos reservado manteniendo la forma de la pera en forma de cruz.

Hornear durante 45 minutos, comprobar la cocción introduciendo un palillo en el centro.

Enfriar encima de una rejilla. Desmoldar una vez frío.

Diluir la mermelada con un poco de agua y pintar las peras para dar brillo. Espolvorear el bizcocho con azúcar las intentando que no toque a las peras. Servir y disfrutar :)


230 g MIX Pâtisserie MIX C Schär
180 g sugar
1 sachet of dehydrated gluten-free yeast Schär
200 g butter at room temperature
5 medium eggs
1 Tbsp ground cinnamon
3 large pears
1 lemon (zest)

For decoration:
Powdered sugar
Pear jam (optional)

Preheat the oven to 180ºC.

Peel the pears, remove the heart and cut into thin slices. One will be used for the filling and we will try to maintain the rest 2 pears with the original form once cut to place it on the top of the cake for decoration.

Mix the flour mix, yeast and cinnamon.

Whisk the eggs with the sugar until it triples its volume. Add the flour mixture and continue beating until smooth. Add the butter to room temperature and beat until everything is integrated and homogenous. Add the lemon zest and mix.

Cover a mold with butter and foil it to make it more easily demoulded.

Pour 2/3 of the dough into the mold. Put the pear slices spread over the dough. Cover with the remaining dough and place the halved pears, that we have reserved keeping the shape of the pear, in a cross shape.

Bake for 45 minutes, check if its done by inserting a stick in the center of the cake.

Cool on top of a grid. Unmold once cold.

Dilute the jam with a little water and paint the pears. Sprinkle the cake with powdered sugar and try not to sprinkle the pears with it. Serve and enjoy :)

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Muchas gracias por tu visita y por dejarme un comentario, se que requiere una parte valiosa de tu tiempo y lo valoro muchísimo.

Si tienes cualquier duda sobre la receta, hay algo que no entiendes, etc... ¡preguntámelo!, aunque me es imposible contestar a todos los comentarios en este caso siempre contesto de forma individual.

Gracias por pasar por mi cocina.