Pear Semolina Loaf Cake with Pear Butter and Walnuts
The Kitchen Lioness
The Kitchen Lioness
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Zutaten

  • 6 eggs (L), free range or organic if possible
  • 80 grams (1/3 cup plus 1 tbsp) super fine sugar
  • 1 tsp pure vanilla extract
  • 200 grams (7 ounces) unsalted butter, room temperature, plus extra for buttering the pan
  • 50 ml freshly squeezed orange juice (you can also use apple or pear juice)
  • 3 tbsp pear butter (preferably homemade)
  • one pinch fine sea salt
  • 125 grams (1 cup) AP/plain flour, plus extra for flouring the pan
  • 3 tsp baking powder
  • 150 grams (1/2 plus 1/3 cup) semolina flour (or fine cornmeal)
  • 50 grams (1/2 cup) shelled and chopped new harvest walnuts
  • 2 ripe but still somewhat firm pears (you have to be able to grate them), I used Conference pears

Anleitung

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