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Categories:Viewed: 12 - Published at: 7 years ago
Ingredients
- 200 grams undrained; 100 grams after draining for 3+ hours Drained whole milk plain yogurt
- 90 ml Pear syrup
- 15 grams Condensed milk
- 30 grams Sugar
- 1 pinch Salt
- 100 grams Fresh okara
- 15 grams Almond flour
- 1 tsp Cointreau or other fragrant liqueur or brandy
- 100 grams Pear compote -or canned pears
- 25 grams *Cake flour
- 12 grams *Pure cocoa powder
- 1/2 tsp *Baking powder
Method
- Drain the pears well in a sieve or colander.
- Slice half the pears into 5 mm wedges (about 10 slices), and cut the rest up into 1 cm or smaller dice.
- Sift the * ingredients twice.
- Put all the ingredients except for the pears and the* dry ingredients in a bowl in the order listed, and mix well with a whisk between additions.
- Add the * dry ingredient, and mix with a rubber spatula until smooth.
- Add the diced pears.
- Rest the batter in the refrigerator for 30 minutes.
- Preheat the oven to 355F/180C.
- Take the batter out of the refrigerator and mix lightly.
- Pour into a parchment paper lined cake mold.
- Layer the sliced pears on top and put into the oven immediately (before the pear slices sink) and bake for 40 to 45 minutes.
- Take the cake out of the mold and cool on a rack.
- Chill in the refrigerator to firm up the cake.
- In half a day or overnight, the cake will set.
- Slice to serve.
- Variation: I added all the pears to the batter.
- This was easy and delicious.
