Pear and almond cake with thermomix
(60 votes, average: 4.35 out of 5)
Loading... (60 votes, average: 4.35 out of 5)Loading...Pear and almond cake with thermomix
This pear tart that reminds us of a Tatin in shape and of a Santiago tart in ingredients has proved to be a real discovery. Its preparation is very simple and as it does not contain any flour it is gluten free.
Pear and almond cake with thermomix
Pear and almond cake with thermomix
Persons
6
Cook Time
1 hour
Total Time
1 hour
Ingredients
- 30 grams of brown sugar
- 3 pears
- 2 eggs
- 70 grams of sugar
- 200 grams of almonds
- 10 grams of gluten-free baking powder
- One teaspoon of cinnamon, nutmeg and ginger
Instructions
- Preheat the oven to 160º with heat up and down and line a baking pan with baking paper.
- If, like me, you don't have ground almonds, you can grind them.
- I have done it with the thermomix 20 seconds / speed 10.
- Then I have reserved them in a bowl and I have mounted the eggs together with the sugar until they have doubled their volume.
- All that's left to do is add the almonds, the yeast and the spices and mix a little.
- In the mould, on the paper, I have put the brown sugar and on top the pears, peeled and split in half.
- I poured the dough over the pears and baked it for 45 minutes.
- When I take it out I have unmolded it on a plate upside down, so that the pears are on top. Rich and beautiful.
Nutrition Facts
Pear and almond cake with thermomix
Serves: 6
| Amount Per Serving: | ||
|---|---|---|
| Calories | 334.9 kcal | |
| % Daily Value* | ||
| Total Fat 18.28 g | 28.1% | |
| Saturated Fat 1.83 g | 9.2% | |
| Trans Fat 0.01 g | ||
| Cholesterol 53.32 mg | 17.8% | |
| Sodium 154.83 mg | 6.5% | |
| Total Carbohydrate 39.04 g | 13% | |
| Dietary Fiber 7.37 g | 29.5% | |
| Sugars 27.11 g | ||
| Protein 9.24 g | ||
| Vitamin A 2.66 % | Vitamin C 4.5 % | |
| Calcium 23.82 % | Iron 10.74 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Thermomix Recipes
Recipe: Angela Diaz Cuevas
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