Breaking News
Home » Howto & Style » Apple and Pear Cake / كيكة التفاح والإجاص – CookingWithAlia – Episode 776

Apple and Pear Cake / كيكة التفاح والإجاص – CookingWithAlia – Episode 776

laperlerose March 23, 2020 Howto & Style Leave a comment 91 Views

Easy cake recipe with pears🍐 and apples with flower flour from MOONY 👩‍🍳
RECIPE: https://www.cookingwithalia.com/776-apple-and-pear-cake/

INGREDIENTS:
For the cake:
160 grams (5.6 oz) White flour Farine Fleur Moony
125 grams (4.4 oz) granulated sugar
60 grams (2.1 oz) almond powder
1 tablespoon vanilla sugar
1 pinch of salt
14 grams (1 tablespoon) baking powder
4 medium eggs
150 milliliters (5 oz) vegetable oil
140 milliliters (4.7 oz) whole milk
2 pears, peeled and sliced
2 apples, peeled and sliced

For decoration:
2 tablespoons almond flakes

DIRECTIONS:
1- In a large bowl, add the eggs, salt, whole milk, vegetable oil, and mix using a whisk until well combined.
2- In the same bowl, add the granulated sugar, vanilla sugar, almond powder, and mix using a spatula until well incorporated.
3- Add the baking powder and the flour to the mixture and continue mixing for 1 minute until the batter becomes smooth and homogeneous.
4- Pour the cake batter in a round mold (22 cm x 6cm) covered with parchment paper until it fills up 3/4.
5- Garnish the cake surface with apple and pear slices, add almond flakes, and bake in a preheated oven at 180°C (356°F) For 45 minutes or until golden brown. Insert a toothpick in the center of the cake, it should come out dry.

About laperlerose

Check Also

Pumpkin Rigatoni with Crispy Prosciutto – 30 Minute Recipe!

Pleasseeeeeeeee make this recipe soon because I’m telling you, it’s absolutely sensational and divineeeeeee!!!!!!!! The combination of the creamy rich sauce and crispyyyyy prosciutto and rosemary is just next level! Full recipe below! Pumpkin Rigatoni  1 Tbsp of Olive Oil 2 Tbsp of Unsalted Butter 2 Shallots, finely chopped 3 Cloves of Garlic, minced 1 Cup of Pumpkin Puree 1 cup of Chicken Stock 1/2 cup of Heavy Cream  1/2 cup of Grated Parm  12oz  of Rigatoni  Crispy Prosciutto:  Drizzle of Olive Oil 4oz of Prosciutto  2 Pieces of Rosemary, needles stripped off the stem, about 2 tbsp worth of “needles” Process: 1) Fill a large pot with water, add a generous pinch of salt and bring to a boil.  2) In a high sides large skillet (large enough to hold the sauce and pasta) over medium heat, add the olive oil and butter, once the butter is melted add the shallots, saute about 3 minutes then add the garlic, cook one more minute then add the stock, cream, pumpkin puree and salt and pepper (be generous with the pepper) and allow everything to simmer together gently, at this point, add the pasta to the boiling water and cook about 2 minutes shy of packaging instructions.  3) While the pasta is cooking, in a large skillet add a drizzle of olive oil and heat over medium high heat, then add the prosciutto (in one layer so you might need to do this in batches) and sprinkle over the rosemary, cook just a minute or so on both sides or until the prosciutto and rosemary are nice and crispy, then remove to a plate and set aside.  4) Once the pasta is ready, reserve about 1/2 cup of the starchy cooking water, add the pasta to the sauce along with the parm and a drizzle of the starchy water, cook everything together for a couple minutes. When ready to serve, crumble over the crispy prosciutto and rosemary and dig in!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

© La Perle Rose Videos Copyright 2025, All Rights Reserved