This cake is beautiful and rustic stone home of the hit in recent times .... good and easy, low-fat and very suitable for breakfast and afternoon dessert break. It can also be served as dessert after lunch or dinner when accompanied by a scoop of vanilla ice cream, a cream or a light zabaglione, like I did here .
CAKE WITH NUTS & RUSTIC PEAR
For a tin of 24 cm in diameter
300g sugar 200g flour 00
100g melted butter (or equal amount of almond oil, hazelnut or rice, about 80-90ml)
400g Pears (already cleaned and sliced) 200g
toasted hazelnuts (roughly chopped) 3 eggs
1 / 2 sachet baking powder (about 8g)
grated lemon rind 1 pinch salt
Preheat oven to 180 ° C. Fit very well the yolks (*) with sugar and grated lemon peel. Add the hazelnuts and pears and mix. Add warm melted butter (or oil), a pinch of salt and mix. Add to the mix the flour sifted with baking powder and finally the egg whites, stirring gently from top to bottom. Pour the batter into the buttered pan and bake for 35-40 infatinata '(toothpick test).
(*) You can also mount the whole eggs with sugar and skip the passage the egg whites with the same ... is good!
Of course I use hazelnuts harvested in late summer from the plant in my garden of wonders ....
A smile lucky
D.
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