Tapioca Pear Cake

Tapioca Pear Cake or Pie

This recipe grew out of my recent meeting of Jenny Sprague, whose blog is Multiple Food Allergy Help . Her food allergic child, who also has cancer, is on a low-foods diet as they try to figure out what foods he can eat. She explained this to me over dinner (dinner at The Strand courtesy of the Mylan Blogger Summit). Because I remember having many many baking disasters that would bring me to tears, at the end of dinner, I told Jenny that I would come up with a recipe for cake using her son’s safe foods. This recipe is based on  the Simple Cake that I created for my daughter when she was a baby and could only have about 5 foods. The Simple Cake recipe can be found on the KFA (kidswithfoodallergies.org) site in the recipes section, or a version of it can be found on the Food Allergy Kitchen site.

I haven’t tweaked this recipe yet, so it’s not perfect, but this is what I’m going to make again this weekend. We should consider having a Google Hangout while I make it! :) Who’s with me?

Tapioca Pear Cake

©2013 by Heidi Bayer / Brooklyn Allergy Mom

1 Cup Granulated Tapioca

1/2 Cup White Sugar

1 8oz Box of Pear Juice (or 1 Cup)

1 tsp baking soda (optional – if you can’t use baking soda, use salt)

2 tsp vinegar (optional)

Warm oven up to 350 degrees.

1. Add water over the tapioca to cover, and let sit 30 minutes or until all water is absorbed.

2. Mix in sugar, flour & pear juice

3. Once it is well mixed, add baking soda and vinegar.

If you have a springform pan, use it. If you don’t, use two non-stick round cake pans. Place waxed paper or parchment paper in the bottom after cutting it into a circle. Spray with organic olive oil if you can have any kind of oil. You may also omit this step.

Put batter into pans. Bake for 30 minutes rotating the pans 1x. Let cool 10 minutes on racks and then remove cakes from pans to cool completely.

MY NOTES: This cake tastes good right out of  the oven, but it gets hard really fast. I’m going to try it this weekend with 2 – 3 cups of flour. It also does not store well right now. I’m also wondering how sliced pears would be on the top – like a pie.

Does anyone have any thoughts? Your comments are always welcome.

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3 Responses to Tapioca Pear Cake Allergy Friendly, Gluten-Free, Five Ingredients

  1. I’m not a big dessert-eater, and my definition of home cooking is any take-out within a three block radius of my apartment, but I think it’s great that you’re working on a recipe for that poor kid! I hope he can beat his illness.

    • Heidi Bayer says:

      Ah yes, the beauty of living in NYC. I may have a google hang-out this afternoon (Sunday 3.3) where you can watch it being made! Follow me on twitter for updates @bklynallergymom 😉 Oh well – Google hangout put on hold – was in the kitchen all day – made fresh bread, apple crisp, carnitas, home made pizza, sauteed mushrooms and brussels sprouts.

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