Servings:
6
Prep time:
40
Cooking time:
40
INGREDIENTS
- - 200 g of whole wheat flour
- - 100 g of sugar mascobado
- - 5 pears decane
- - 1 orange
- - 50 g of roasted hazelnuts
- - ½ teaspoon of baking powder
- - Cinnamon
- - Sunflower oil
- - Vin santo
INSTRUCTIONS
- Pour the flour on a pastry board, add half of the sugar, baking powder and finely chopped hazelnuts; mix these ingredients and form the classic fountain. United 4 tablespoons of olive oil and a little vin santo, then mix well, adding more wine if the dough is too dry. Obtained a homogeneous mixture, wrap in plastic wrap and let rest for 30 minutes.
- Grate, in the meantime, much of the orange rind and mix with remaining sugar. Then take peeled and sliced pears, place them in a bowl and sprinkle with a mixture of sugar and zest, a bit of orange juice and cinnamon to taste.
- Roll out the dough into a 24-26 cm cake tin, greased and floured, leaving a border 1,5 cm high. Prick the bottom with a fork, lay the pears and bake at 180 ° C for 40 minutes.
- Let it cool thoroughly before removing it from the mold gently to minimize the risk of breaking.
