PEAR AND BUCKWHEAT FLOUR CAKE
- Servings : 4
- Preparation : 20 minutes
- Cook time : 20 minutes
- Calories : 290 cal
- Carbohydrate : 41 g
- Lipid : 11 g
- Fiber : 4 g
- Protein : 7 g
Ingredients
- 125 ml (1/2 cup) buckwheat flour
- 60 ml (1/4 cup) all-purpose flour
- 5 ml (1 tsp) baking powder
- 1 egg
- 45 ml (3 tbsp.) maple syrup
- 60 ml (1/4 cup) plain yogurt
- 1 ml (1/4 tsp) vanilla extract
- 15 ml (1 tbsp.) canola oil
- 1 ripe pear, peeled and finely diced
- 30 ml (2 tbsp.) chopped chocolate
- 30 ml (2 tbsp.) chopped walnuts
Steps
1 - Preheat the oven to 180°C (350°F) and lightly butter a small cake pan or individual ramekins.
2 - In a bowl, combine the buckwheat flour, all-purpose flour and baking powder. Mix well.
3 - In another bowl, whisk together the eggs, maple syrup, milk, vanilla, oil and chocolate.
4 - Add the mixture. of dry ingredients in the wet mixture and mix until the dough is smooth Add the pear pieces and mix gently.
5 - Divide the dough into the prepared pan and smooth the surface with the walnuts.
6 - Bake for 20 minutes, or until the top is golden and a toothpick inserted into the center of the cake comes out clean.
7 - Let cool for a few minutes before serving.
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