Now, when the Christmas holidays are over and I'm stuffed with Christmas sweets, it's the time to think about eating healthy and slim down all the weight gained thanks to my mom's delicious cooking :-) But I still want to bake and eat cakes! That's why I chose to make this delicious fruity cake which relies on the natural sweetness of pears rather than using lots of sugar. This cake is moist, fragant and guilt-free (not that I ever feel guilty for eating anything delicious but...).
The recipe is an adaptation of this one. Basically, I skipped the lemon juice and the liquor and added some almond extract.
Ingredients:
30g white sugar
55g unsalted butter
75g all purpose flour
500g pears (gross weight)
2 eggs
1/4 teaspoon almond extract
1/2 teaspoon baking powder
Method:
The recipe is an adaptation of this one. Basically, I skipped the lemon juice and the liquor and added some almond extract.
Ingredients:
30g white sugar
55g unsalted butter
75g all purpose flour
500g pears (gross weight)
2 eggs
1/4 teaspoon almond extract
1/2 teaspoon baking powder
Method:
- Preheat the oven to 180ºC.
- Melt the butter. Leave aside to cool a bit.
- In another bowl, mix together the flour and the baking powder and then add the sugar.
- Mix the butter and the eggs and then add the flour little by little to the butter, mixing well between additions.
- Peel, core and dice the pears. Add them to the butter and flour mixture.
- Pour the mixture into a non-stick muffin pan and bake in the preheated oven for 15-20 minutes or until golden (I made mine very thin to get more of them so they only stayed in the oven for 12 minutes).
