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Almond, cocoa and pear cake

Snack55 minutes8 people390 calories
1/52/53/54/55/5 (27 votes)
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By Ascen Jimenez

We are going to prepare a pear, cocoa and almond cake. Do you like how it looks? Preparing it is very simple. We are going to put the pear at the base of the mold and then, once baked, we will turn the cake to take it to the table.

Of course, to make it flat, as seen in the photo, once done, we will have to remove the pompadour with a knife. That pompadour, don't throw it away! You can take it like this or even take advantage of it to prepare a recipe as rich as this Calatrava bread.

Keep in mind that it is a compact cake because we will with nuts. If you want a spongy cake you can prepare the one that appears in this link: orange cake

Almond, cocoa and pear cake

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Almond, cocoa and pear cake
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: picnic
  • Calories: 390
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 125 g of almonds
  • 3 eggs
  • 140 g of butter at room temperature and a little more for the mold
  • 120 g of sugar
  • 60g milk
  • 10 g of cocoa powder and a little more for the surface
  • 200 g flour
  • 8 g baking yeast
  • A little ground cinnamon to decorate
  • A few drops of chocolate to decorate (optional)
  • 2 pears

Preparation

  1. We start the recipe by chopping the almonds. We put them in the glass and program 5 seconds, progressive speed 5-10. We take out and reserve.

  2. We fit the butterfly into the glass. We lay the eggs and program 2 minutes, speed 4. We remove to a bowl and reserve.

  3. We remove the butterfly and, without having to wash the glass, we put the butter and sugar in it. We program 3 minutes, 37º, speed 2.

  4. We add the eggs that we have beaten and program 20 seconds, speed 3.

  5. We incorporate the milk and cocoa. We program 15 seconds, speed 4.

  6. Now add the chopped almond, the flour and the yeast. We program 20 seconds, speed 3.

  7. We prepare a mold of at least 22 centimeters in diameter. We grease both the base and the edge with butter.

  8. Peel and cut the pear into wedges. We place them at the base of the edge.

  9. We pour the cake batter that we have just prepared over the pear.

  10. Bake at 180º for approximately 45 minutes.

  11. Once baked we unmold it when it is warm.

  12. To present it as it is in the photo, we cut the pompadour (we do not throw that away, we can use it for breakfast or for a snack). We turn the cake so that the pear is on top.

  13. When it's warm sprinkle a little cocoa and cinnamon on the surface. If we want, we put a few drops of chocolate on that cocoa to decorate and… that's it!

Notes

It is advisable to take it warm. If you have to keep it, it is best to do it in the refrigerator as it contains fruit.

More information - Calatrava bread with the aroma of orange and cinnamon, Natural orange juice sponge cake


Discover other recipes of: Cake shop

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