PEAR AND ALMOND CAKE
INGREDIENTS:
- 5 large pears
- 110g Pernerka Semi-coarse Wheat Flour
- 3 eggs
- 150ml single cream
- 60g cane sugar
- ½ cup flaked almonds
- 6g baking powder (approx. 1 tsp)
- 1 tsp vanilla sugar
- 3-4 tsp gingerbread spice
Extra ingredients:
- Raisins
- Walnuts
TIPS AND TRICKS:
- You can serve the cake while still hot with vanilla ice cream or soured cream. If serving the cake the next day, you can warm the cake up in a microwave.
- You can use cinnamon or vanilla instead of gingerbread spice.
- You can replace pears with apples or use a combination of pears and apples.
INSTRUCTIONS:
1) Peel and core the pears, then slice them thinly. You can also grate them.
2) Put all the remaining ingredients into a bowl and mix together to create a smooth batter. Next, gently fold in the sliced pears and the flaked almonds. If you decide to add raisins/walnuts to your cake, add them at this stage and fold them into the batter.
3) Pour the batter into a round cake form lined with parchment paper, sprinkle with some more flaked almonds and some sugar mixed with cinnamon, then bake it in a preheated oven at 175C / 155C fan for about 45 minutes. Please note, when checking for the donennes of the cake, a skewer will always come out a bit wet as there is larger portion of fruit to the cake batter.
4) Serve the cake whilst still warm. Enjoy!