Thin layers of pears and dark chocolate chunks in a super soft cake made with no dairy and no sugar.
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Hello from day 1 of lockdown round 2! Yes, starting from today here in Puglia (and 8 other regions in Italy) we are not allowed to leave our home. It seems to me to be living march 2020 all over again!
To keep my mind busy trying to avoid thinking about these new restrictions, I’ve got myself in the kitchen cooking.
The cake I have made is super soft and moist, with thin layers of pears in the batter and topped with more pears and dark chocolate chunks! Super yummy it is sugar-free, as I used erythritol and also dairy-free (since there is no butter and no milk!).
Ingredients (for an 8 ince pan):
- 200 g type 1 flour
- 10 g baking powder
- a pinch of salt
- 130 g greek soy yogurt
- 80 ml seed oil (I used flaxseed oil)
- 2 large pears (about 600 g)
- 3 eggs (about 165g)
- 80 g erythritol sugar (@ZUMUB – 10% discount code: EXPATCUCINA)
- 50 g dark chocolate
- pinch of salt
In a bowl of your electric mixer whisk eggs and erythritol until light and foamy
add in the oil and keep whisking for a few minutes. Next add the yogurt and whisk it in. Sift in flour, baking powder and a pinch of salt.
Slice 1 pear very thin and add the slices into the batter, folding them in gently.
Pour the batter in an 8inch pan lined with parchment paper. Cover the top with chopped dark chocolate
and with the second sliced pear. Sprinkle some Erythritol sugar on top and bake at 180C for about 50 min or until a tooth stick placed in the center comes out clean.
Let the cake cool down completely before removing it from the pan.
You can dust the top with some powdered erythritol sugar, then serve!
This cake store well for a couple of days at room temperature or for 5-6 days in your fridge.
If you make this recipe, tag me on IG @the_fit_mediterranean