Servings:
4
Prep time:
25
Cooking time:
25
INGREDIENTS
- - 1 pear decana
- - 1 orange
- - 1 egg
- - 60 g of white flour
- - 50 g of powdered sugar
- - 40 g of cornstarch
- - 5 g of baking powder
- - ½ teaspoon ground cinnamon
- - 1 clove
- - 2 tablespoons of pasteurized cow's milk, semi-skimmed
- - 2 tbsp sunflower oil
- - unsweetened cocoa powder
INSTRUCTIONS
- Grate the orange rind and squeeze the juice.
- Whisk the egg with the icing sugar with an electric whisk for 5-10 minutes to create a froth with a volume tripled at least 3 times. Then add the flour, cornstarch, baking powder and cinnamon powder sifted, zest, oil and milk.
- Fill a possibly rectangular cake pan of 18 x 24 cm, oiled and floured (or molds of the preferred forms). Bake at 180 ° C for 25 minutes (which are 10-15 minutes for small molds).
- Peel the pears, cut into slices, season with the crushed clove and cook for 10 minutes. Then beat getting a cream.
- Divide the cake into squares, wet the base with the orange juice and sprinkle with a little cocoa, then arrange on dishes dusted with powdered sugar and fill with cream.
