Servings:
8
Prep time:
20
Cooking time:
30
INGREDIENTS
- - 75 g of buckwheat flour
- - 75 grams of rice flour
- - 75 g of almonds
- - 75 g of sugar
- - 2 eggs
- - 3 pears
- - 1 lemon
- - 200 ml of milk
- - ½ teaspoon of baking powder
INSTRUCTIONS
- Grate 1 teaspoon of lemon zest and squeeze the juice.
- Coarsely chop the almonds and mix with 25 g of sugar.
- Beat the eggs with the remaining sugar and the grated rind for a few minutes, possibly with the help of electric. First you add the rice flour sifted with the baking powder and after the buckwheat flour. Soften the mixture with the milk and then roll it out evenly over the bottom of a cake tin 26 cm covered with baking paper.
- Peel the pears, cut them into small slices, moisten with a little lemon juice and distribute them in a decorative manner making them partially penetrate into the dough. Sprinkle the almonds with sugar and bake at 180 ° C for 30 minutes. Serve when cooled.
