Autumn-Fall/Winter

Pear and rum cake with white chocolate

Apples and pears are the most versatile fruits of the cold season to prepare comforting cakes for breakfast or tea time. This recipe is a classic that I tried to make even more inviting with the addition of rum to caramelize the pears and white chocolate melted in the dough. The result is a rustic cake, crisp on the outside and very soft and moist on the inside. The high quality of all the ingredients, including unrefined flours, makes it possible to distinguish perfectly all the flavors.

Serves 6-8

Ingredients

3 pears

2 tbsp Rum

1 tbsp raw honey

200 g (7 oz) wholewheat flours, sifted

50 g (2 oz) hazelnut flour

50 g (2 oz) cornflour (cormeal), sifted

2 tbsp organic baking powder

80 g (3 oz) raw coconut sugar

2 large free range organic eggs

Pinch of sea salt

50 ml (2 fl oz) organic cold pressed sunflower oil

80 ml (3 fl oz) brown rice milk

150 (5 oz) white chocolate, melted

 

Method:

  1. Preheat the oven to 180°C (350°F/Gas 4). Wash and cut the pears according to the desired shape.
  2. In a pan, pour the pears, rum, honey and cook for 5 minutes until the pears are well mixed with the rest of the ingredients. Put aside.
  3. In a bowl, mix the flours with baking powder and coconut sugar.
  4. In another bowl, beat the eggs with salt, oil and milk. Add the melted white chocolate and mix again.
  5. Pour dry ingredients and mix quickly.
  6. In a baking pan, lined with parcament paper, pour the dough.
  7. Cover the mixture with caramelized pears and bake for 50 minutes.

 

 

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