Ingredients
Pears - 5 to 8
sugar - 1 cup
water - 2 cups
lemon rind - 1 table spoon
eggs - 2
butter - 125 gms
ground almond - 100 gms
flour - 2 cups
baking powder - 1 teaspoon
sugar - 3/4 cup
cream - 1/2 a cup
Yoghurt - 1 tablespoon
flaked almond - 1/4 cup
Peel the pears and place it in a sauce pan with water and 1 cup of sugar. Bring to boil and add the lemon rind. Cook for 20 minutes and remove the pears from the syrup and keep it aside. Simmer the syrup till reduced in half and thickened.
Cream the butter with remaining sugar till creamy. Add eggs one at a time, beating well after each addition.
Sift flour and baking powder together.
fold in the flour and ground almonds to the butter cream alternating with cream and yoghurt.
Grease a springform tin.
Pour the batter into the tin and push the pears into the batter.
Sprinkle flaked almonds over the batter.
Bake at 160 degrees celsius for 1 hour 20 minutes.
Remove from oven and pour reserved syrup over the cake.
eggs - 2
butter - 125 gms
ground almond - 100 gms
flour - 2 cups
baking powder - 1 teaspoon
sugar - 3/4 cup
cream - 1/2 a cup
Yoghurt - 1 tablespoon
flaked almond - 1/4 cup
Peel the pears and place it in a sauce pan with water and 1 cup of sugar. Bring to boil and add the lemon rind. Cook for 20 minutes and remove the pears from the syrup and keep it aside. Simmer the syrup till reduced in half and thickened.
Cream the butter with remaining sugar till creamy. Add eggs one at a time, beating well after each addition.
Sift flour and baking powder together.
fold in the flour and ground almonds to the butter cream alternating with cream and yoghurt.
Grease a springform tin.
Pour the batter into the tin and push the pears into the batter.
Sprinkle flaked almonds over the batter.
Bake at 160 degrees celsius for 1 hour 20 minutes.
Remove from oven and pour reserved syrup over the cake.
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