Preheat the oven to 160 degrees C. Line a 26cm diameter cake tin (round) with baking paper and grease.
Pear Layer: Crumble brown sugar into the bottom of the cake tin.
Melt half the butter on the stove until liquidy. Pour over the top of the sugar. (DO NOT MIX)
Remove skin from pears and cut into 2cm x 2cm cubes. Arrange on top of butter and sugar in baking tin.
Drizzle the honey over the top of the pear. Leave to sit.
Cake: In a separate bowl cream the butter, honey and caster sugar together until light and fluffy. Add the egg and continue whisking.
Sieve in the gluten free flour, bicarbonate of soda, coconut flour and polenta. Stir into mixture.
Add the milk, olive oil and vanilla bean paste. Keep stiring until completely combined.
Spoon mixture onto the pears in the cake tin. Smooth over with the back of a clean spoon and bake in the oven for 1 hour.
Remove from oven.
Turn the cake upside down onto a plate, BUT DO NOT REMOVE THE TIN! Leave like this and cover with a towel for 30 minutes. This will allow the honey sugar mixture to run through the cake making it moist. Failure to do this step will result in the butter honey mix to run off the sides of the cake leaving the sponge dry.
Slice with a warm wet knife and serve with cream! Enjoy.
My husband has recently gone Gluten free, so my daughter and I spent the day in the kitchen creating the perfect NON dry cake. It worked really well!!! It was sweet, sticky and didn't leave the horrible dry taste that most gluten free cakes tend to do. The balance of flavours and textures were delicious! - 08 Jul 2015