Mary Miso - Recipes for every day - Cookbooks
Crumbles:
30g plain flour
50g cane sugar
1 tea spoon cinnamon
30g cold butter
50g roughly chopped almonds
Cake:
240g plain flour
50g ground almonds
1 table spoon baking powder
½ tea spoon salt
1 tea spoon cinnamon
1 tea spoon vanilla sugar
200 g cane sugar
2 eggs
250ml butter milk
50g sunflower oil
3 big pears
Icing:
130g icing sugar
3 table spoons milk
1 table spoon lemon juice
Preheat oven to 170°C. Line cake tin (24cm) with baking paper.
Crumbles:
In a bowl mix all ingredients by hand untill crumbles form.
Cake:
Peel pears, dice finely and set aside. Mix flour, ground almonds, baking powder, salt, cinnamon and vanilla sugar and set aside. Mix cane sugar, eggs, butter milk and sunflower oil with a whisk. Mix the two masses and add pear dices.
Fill into the prepared cake tin. Sprinkle crumbles onto the cake and bake 70 minutes. After 30 minutes, cover cake with tin foil so that it doesn't become too dark. Take cake out of the oven and let cool down 15 minutes. Take out of the tin.
Icing:
Mix icing sugar, milk and lemon juice. Spread on the cake with an icing bag or a spoon.
