Friday, 10 June 2011
This is an extra idea for those with gluten intolerance,this cake is made with rice flour and it is really really moist and delicious..this is a fantastic combination to do again!!!!
Ingredients for a round baking pan of 20 cm in diameter
150 grams of whole eggs (3 eggs)
1 egg yolk
240 gr sugar
20 g honey
rice flour 200 gr
40 g cocoa powder
1 tsp of baking powder
60 grams extra virgin olive oil or melted butter
a pound of pears Abbot (about 2 large)
300 g canned pears
heated apricot jelly
Put the eggs in a pot, egg yolk, sugar and honey, and always turning with a whisk, bring to medium heat (not low, so you should always turn) at a temperature of about 45 ° ( the heat regulator: the water of a hot bath is about 40 degrees!).This operation is usefull:eggs will swell and will incorporate more air! Bring the eggs to 45 °, insert them into the KA and to assemble a top speed for at least 3 or 4 minutes the mixture will almost triple and become almost white.
Then add by hand the dust (flour, cocoa and baking powder) in two or three times, stirring with a spatula from top to bottom so as not remove the egg mixture mounted. Add oil or butter and diced fresh pears not too small and mix again. Remember not to mix the powder well now, as then still need to blend the fat and fruit and the dough will be amalgamated at the end, if you already have everything mixed powders, mixing the oil again and pears, don't turn too much your dough, thus deflating the eggs mounted so carefully!
Put the mixture into a buttered and floured mold and place over the pears cut into slices with a 7 cm from the edge and press gently into the mixture. Bake at 180 degrees I used a round baking pan with a diameter of 20 cm, I left it in the oven about 45 minutes.
Cover the slices of pear with 7 pieces of cardboard cut the same shape (a leaf, that is) and then sprinkle with powdered sugar. Remove the cards with tweezers and then polish the 7 slices with jelly or hot apricot jam.
The cake turned out very high but if you want you can use a 25 cm round pan and bake for 25 minutes.