According to @bowlsbycristina this was her best creation 🤩 she has high standards, so for her to say that… it must be true 🥰
🕗 Time : 60 min
🍴 Serves : 12
Ingredients:
- 70g All-purpose flour
- 60 gr Tarwi More Than Protein: Rich Cocoa
- 50g Almond Flour
- 30g Cocoa powder
- 2 tsp cooking powder
- 1/4 tsp ginger powder
- 1/4 tsp cinnamon powder
- 1 pinch of salt
- 170 ml milk of your choice
- 90g yogurt of your choice
- 50 gr olive oil (or vegetable oil)
- 70g cane sugar
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 small pearls
- 30 gr hazelnuts, roughly chopped
Method:
- Preheat the oven to 180ºC and grease and line the bottom and edges of a square form cake pan with parchment paper. Set aside.
- In a large mixing bowl, whisper together the flower, almond flour, protein powder, cocoa powder, baking powder, ginger, cinnamon, and a pinch of salt.
- In another bowl, whisk together the milk, yogurt, oil, sugar, vinegar and vanilla.
- Add the dry preparation to the bowl of wet ingredients and stir until just combined.
- Slice the pears in half and remove the core and seeds. You can keep the skin. Finely chop one pear, and thinly slice the other one.
- Gently fold in the chopped pear into the cake batter. Then pour the batter into the prepared pan and spread evenly. Top with remaining pear slices and chopped hazelnuts.
- Bake for 40-45 minutes, until completely set. Remove the cake from the oven and allow it to cool for at least 20 minutes in the pan. Slice and enjoy!
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