Servings:
4
Prep time:
30
Cooking time:
25
INGREDIENTS
- - 100g currants
- - 100 g of bitter orange marmalade
- - 20 g of rose water
- For the cake:
- - 150 g of white flour
- - 140 g of apple juice
- - 80 g of brown sugar
- - 70 g of corn oil
- - 40 g of dark chocolate
- - 20 g of corn flour fiorettto
- - 1 teaspoon grated lemon zest
- - rosemary
- - ½ teaspoon cremor tartaro
- For the cream of pears:
- - 4 pears
- - 2 oranges
- - 2 bay leaves
- - 30 g of dark chocolate
INSTRUCTIONS
- Prepare the cake. Mix in a bowl the flour with the cornmeal, sugar, rosemary, lemon zest, coarsely chopped dark chocolate and the cream of tartar. Blend in an glass of apple juice and the corn oil. Then pour it into the bowl with the flour and mix everything thoroughly, using a soft spatula
- Transfer the mixture into a rectangular mold of about 15x10 cm, oiled and floured, and bake at 170 ° C for 20 minutes, until it is cooked. When warm, crumble it into a bowl.
- Peel the pears, cut into 4 wedges and remove the seeds. Arrange the slices in a saucepan with the juice of two oranges and bay leaves. Put the lid and cook over low heat for about ten minutes. Then remove from heat, remove the bay leaf and blend the pears with a hand blender to obtain a smooth puree.
- Whisk also the currants with a little water to obtain a homogeneous consistency. Then elongate the orange marmalade with rose water.
- Pour the orange marmalade in the bottom of the glasses, continue with a layer of sponge cake, go with red currants and finish with the mashed pears. Cover the surface with the dark chocolate grated at the time and, possibly, with some rose petal.
