Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pears
Dry sponge ingredients
Wet sponge ingredients
Toppings
Utensils
One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides greased.
How it's done
Pears
Arrange the pear slices over the base.
Dry sponge ingredients
Mix all of the ingredients in a bowl.
Wet sponge ingredients
Beat together the margarine and sugar. Mix in the almond milk, apple sauce and vinegar. Add the wet ingredients to the dry ingredients and quickly mix together to form a smooth batter.
To bake
Pour the batter over the pears, smooth down.
Bake for approx. 60 mins. in the centre of an oven preheated to 170°C.
Remove from the oven, leave to cool on a rack for approx. 20 mins. Tip out onto a cooling rack, remove the tin frame and base, leave the cake to cool.
Toppings
Scatter the flaked almonds on top of the cake. Combine the icing sugar and water to make runny icing, then drizzle the icing over the cake.
| Shelf life: | Place in an airtight container and keep in the fridge for approx. 3 days. |
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